Description
A vibrant salad combining peppery arugula, creamy avocado, and zesty citrus with toasted pine nuts, perfect for any occasion.
Ingredients
Scale
- 12 cups baby arugula (or spinach; mixed spring greens)
- 1 to 2 large fennel bulbs
- 6 medium cocktail cucumbers
- 1 large avocado
- 1 large orange, 2 large blood oranges, and 1 large ruby grapefruit
- 1/4 cup pine nuts
- 1/3 cup grated parmesan cheese
- 2 tbsp fresh chopped dill
- 1/4 cup lemon juice (freshly squeezed; 2 to 3 lemons)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1 tbsp dijon mustard
- 1 tbsp honey (or maple syrup)
Instructions
- Start by thoroughly washing your baby arugula or chosen greens.
- Slice the fennel bulbs thinly.
- Cut the cocktail cucumbers into rounds.
- Halve the avocado and remove the pit, then scoop the flesh out gently.
- Segment the oranges and grapefruit.
- In a small skillet over medium heat, toast your pine nuts for about 3-5 minutes.
- In a small mixing bowl or jar, whisk together lemon juice, olive oil, dijon mustard, honey, salt, and pepper.
- Combine the arugula, fennel, cucumbers, avocado, and citrus segments in a large salad bowl.
- Pour the dressing over the salad and gently toss.
- Sprinkle the toasted pine nuts and parmesan cheese on top.
Notes
For optimal freshness, store ingredients separately and dress just before serving.
Nutrition
- Serving Size: 2 cups
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg