Avocado Arugula Salad with Basil Lemon Dressing

by Amie on December 2, 2011

Another simple, yet elegant dish.

Just a few Clean ingredients with a lotta flavor packed into a tasty vegetarian salad.

Ya see, I’ve been baking so many holiday cookies that I needed a bit of a break from my stove and decided to create a lighter dish.

Especially after working with all those grapefruit sugar cookies last week.

My mother turned me onto arugula as she always uses it to add some pizazz to her salads.  It always looks so pretty, so dainty, so crisp.

After spending time with her this past summer and over the Thanksgiving holiday, she’s hooked me onto this little rocket salad…or so they call it in Italy.

I always wondered why every menu in Italy has rocket salad…

They must really love their arugula over there, huh?

Well, I’m starting to really enjoy it…

It’s got a nice kick to it.

A bit peppery.

A bit spicy.

Enough to dance on your tongue.

So, here’s a pretty vegetarian recipe that’s perfect for an appetizer before you dive into your main dish.

Light n’ fresh.

That’s what this dish is all about.

It’s my fun lil’ rocket salad.

Avocado Arugula Salad with Basil Lemon Dressing

Gluten-Free and Vegan

Serves 2

  • 1 large fennel bulb,  slice stalks and bulbs into thin strips
  • 2 cups fresh arugula
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 large carrot, chopped
  • Juice from 1 organic lemon
  • 2 Tbsp. Blood Orange Olive Oil
  • 1/4 tsp. lemon zest
  • 4 fresh basil leaves, finely chopped
  • Pinch of sea salt and freshly ground black pepper
  • 2 Tbsp. ground chia seeds
  • 1/4 cup cashews, ground

Directions

  1. Prepare a large ice bath.
  2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
  3. Transfer  fennel to a large serving bowl; pat dry. Add avocado and carrot.
  4. Drizzle salad with lemon juice, lemon zest, oil, basil, sea salt and pepper.  Gently toss to coat.
  5. Transfer to serving dishes. Top with ground chia seeds and cashews.  Serve at room temperature.
  6. Enjoy.

 

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{ 10 comments… read them below or add one }

Mimi Avocado December 2, 2011 at 11:08 am

Nice way to eat avocados! We are featuring your post on our Facebook page today: California Avocados Direct. Thank you!

Reply

Amie December 2, 2011 at 2:36 pm

Thanks Mimi; you are so kind. Thank you for featuring me; I greatly appreciate it. Have a wonderful weekend!

Reply

Maggie December 3, 2011 at 3:10 pm

Mmm, I’ve been craving argula lately for some WEIRD reason! I almost bought some this am at the grocery store and now I’m wishing I had, this is a fab salad! You describe arugula so well :) xo

Reply

Amie December 3, 2011 at 5:18 pm

Thanks Maggie; hope you are having a great weekend. xo Love ya!

Reply

Rebecca @ Naturally Healthy and Gorgeous December 3, 2011 at 5:14 pm

Glad you stopped by my blog so I founds yours! :)

Reply

Amie December 3, 2011 at 5:21 pm

Thanks Rebecca; great to hear from you!

Reply

Jamie Walker December 3, 2011 at 6:25 pm

This looks AMAZING! I love, love, love avocados! Thanks so much for sharing. It’s always great to see these light and fresh recipes around the holidays :)

Reply

Amie December 3, 2011 at 7:00 pm

Thanks so much, Jamie; hope all is well. Have a fabulous holiday season and hope to see you soon! xox Miss you!

Reply

Kristi Rimkus December 4, 2011 at 10:46 am

I often buy arugula and then don’t know what to do with it. Love this!

Reply

Amie December 4, 2011 at 3:54 pm

Thanks Kristi; hope you enjoy this salad. Have a wonderful Sunday afternoon!

Reply

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