Arugula Salad Recipe

Prepare greens

Place 5 cups of washed arugula in a large salad bowl. Spin or pat dry so leaves are lightly dry — this helps dressing cling.

Halve tomatoes

Rinse 1 cup cherry tomatoes, remove stems, and cut each in half. Add to the arugula.

Toast walnuts

Place 1 cup walnuts in a dry skillet over medium heat. Toast, stirring frequently, 3–5 minutes until fragrant and slightly darker. Remove from heat and let cool slightly, then roughly chop. Add to the bowl with arugula and tomatoes.

Add feta

Crumble 3 oz feta and sprinkle over the salad, reserving a small pinch for garnish if desired.

Toss gently after dressing is added (see dressing directions) so ingredients combine but arugula remains bright and not bruised.

Prepare avocado

Cut 1 ripe avocado in half, remove pit, and scoop flesh into a blender or food processor.

Add wet ingredients

Add 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, and 2 tbs plain Greek yogurt to the blender with the avocado.

Season and blend

Add 1 minced garlic clove, 1 tsp honey, 3 tsp salt, and 1/2 tsp freshly ground black pepper. Blend until smooth. If the dressing is too thick, add 1–2 tbs water and blend again to reach a pourable but creamy consistency.

Taste and adjust

Taste the dressing and adjust seasoning: add more lemon for brightness, a pinch more salt if needed, or a little more honey if you prefer slight sweetness. Blend briefly to combine any changes.

Pour about half the dressing over the salad and toss gently to coat. Add more dressing to taste (use remaining dressing as needed). Finish with reserved feta and a few walnut pieces for garnish.