Description
A vibrant salad featuring crisp arugula, creamy avocado, and zesty citrus, topped with toasted pine nuts and parmesan.
Ingredients
Scale
- 12 cups baby arugula
- 1 to 2 large fennel bulbs
- 6 medium cocktail cucumbers
- 1 large avocado
- 1 large orange
- 2 large blood oranges
- 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
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1 tbsp dijon mustard
- 1 tbsp honey (or maple syrup)
Instructions
- Wash and dry the greens in a salad spinner.
- Slice the fennel bulbs thinly.
- Prepare the cucumbers by slicing into half-moons.
- Segment the citrus fruits, capturing any juice that escapes.
- Scoop the avocado, cutting it into bite-sized pieces.
- Heat a small frying pan and add the pine nuts.
- Toast the pine nuts for 3-5 minutes until golden and fragrant.
- Combine lemon juice, olive oil, dijon mustard, honey, dill, salt, and pepper in a bowl to make the dressing.
- Toss arugula, fennel, cucumbers, and citrus segments in a large bowl.
- Add the dressing and gently toss to combine.
- Finish with toasted pine nuts and parmesan before serving.
Notes
Best enjoyed fresh; store components separately to maintain crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg