I’m a beginner cook, but even I can make this straightforward arugula salad. It’s easy to produce and makes a great impression on visitors.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 4 cups young arugula leaves, rinsed and dried
- 1 cup cherry tomatoes, halved
- ¼ cup pine nuts
- ¼ cup grated Parmesan cheese
- 2 tablespoons grapeseed or olive oil
- 1 tablespoon rice vinegar
- salt and freshly ground black pepper to taste
- 1 large avocado – peeled, pitted, and sliced
Instructions
- Combine arugula, tomatoes, pine nuts, Parmesan, oil, and vinegar in a large, lidded plastic bowl. Season with salt and pepper, then cover with the lid and shake to mix.
- Divide salad onto serving plates and top with avocado slices.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 381 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Needs a squeeze of lemon and then it is balanced and delicious. I also toasted the pine nuts.
Super easy, super fast, and super good!
One of my favourite salads
So easy and convinced my arugula hating husband of this leafy greens worth!
Went for a March walk in the garden and was surprised to find a patch of arugula growing. The dressing was a perfect compliment for the peppery green. I didn’t have pine nuts so I used some sugared almonds. Added the needed crunch. Hope more people find this excellent recipe. Thanks!
Very good. I added a little red onion for flavor. We didn’t have fresh Parmesan cheese so I had to use the grated, which made the salad a bit dry. I doubled up on the rice vinegar and olive oil and it was perfect. Would make again!
I didn’t have parmesian so I used goat cheese which is creamy. I broke it into chunks and when I tossed the salad it made a creamy dressing with some chunks of cheese. I also used grape tomatoes that I roasted the day before. It was so yummy that I made it again the next day. My husband who normally does not like arugula loved this salad!
This is a salad that I will add to our meals regularly. So yummy and so easy!
Very easy and good. I did not use the capers and I used shaved parmesan cheese.
I enjoyed it a lot.. It is nice and refreshing..
Simple and good. I replace roasted slivered almonds for the pine nuts, because I don’t have pine nuts. I leave off the avocado, because I’m lazy. Still very good.
I have used this recipe for years. I love it, and it is my go to if I am having a dinner party. My adult children remember it and are now making it. If you haven’t made it yet, it is a safe bet!
It was light ,healthy, fantastic!
Very easy to make.
This salad is awesome and SO easy!! We made it for our Christmas Eve luncheon with our family. It was a big hit! Left off the avocado, but that would have been good, too.Used fresh ground Parmesan instead of the canned type which gave it a lot more fresh flavor. The pine nuts are a great addition. One tip: don’t put the dressing on the salad until you are ready to toss and serve it right away. Otherwise the salad will wilt, even though it still will taste good.
This is a good salad that’s easy and good. Great when you need something quick.
i forgot about the plastic bag thing and it was excellent, i gobbled up the whole thing. no avocado, of course.
Tasty….quick and easy…a go to sald!
Didn’t use pine nuts or avocado
Easy, fresh and so pretty. I used shaved parm and toasted the pine nuts. This is really good without the avocado, too. I served it with jerk chicken, asparagus and parmesan roasted potatoes. The spicy, sweet combo was fantastic.
This was a good solid recipe. I followed others advice and did a mixture of spinach and arugula. Next time, I might just do the arugula. The dressing is sweet and the Arugula would have had the peppery bite it needed to balance out the dressing. While not a 5 star salad, this was SO EASY to put together, I am going to make it again.