Avocado-Arugula Salad with Basil-Lemon Dressing

Avocado-Arugula Salad with Basil-Lemon Dressing
Staff Writer
Avocado-Arugula Salad with Basil-Lemon Dressing
Amie Valpone
Avocado-Arugula Salad with Basil-Lemon Dressing

Another simple, yet elegant dish — just a few clean ingredients with a lot of flavor packed into a tasty vegetarian salad. 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. It’s got a nice kick to it.

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

Click here to see Gluten-Free Recipes That Actually Taste Good.

2
Servings
313
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large fennel bulb, stalks and bulbs sliced thinly
  • 1 ripe avocado, sliced
  • 1 large carrot, chopped
  • 2 cups arugula
  • Juice of 1 lemon, preferably organic
  • 1/4 teaspoon lemon zest
  • 2 tablespoons blood orange olive oil
  • 4 basil leaves, chopped finely
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons ground chia seeds
  • 1/4 cup cashews, ground

Directions

Prepare a large ice bath.

Bring a large pot of salted water to a boil over high heat. Add the fennel and cook for 3 minutes. Immediately plunge into the ice bath. Set aside for 3 minutes and drain. Transfer the fennel to a large serving bowl and pat dry. Add the avocado, carrot, and arugula.

Add the lemon juice, lemon zest, oil, and basil. Season with sea salt and pepper, to taste. Gently toss to coat. Transfer to serving dishes. Top with the ground chia seeds and cashews. Serve at room temperature.

Nutritional Facts

Total Fat
25g
36%
Sugar
4g
4%
Saturated Fat
15g
63%
Cholesterol
17mg
6%
Carbohydrate, by difference
14g
11%
Protein
12g
26%
Vitamin A, RAE
238µg
34%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
217µg
100%
Calcium, Ca
416mg
42%
Choline, total
31mg
7%
Fiber, total dietary
8g
32%
Folate, total
203µg
51%
Iron, Fe
5mg
28%
Magnesium, Mg
149mg
47%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
264mg
38%
Selenium, Se
12µg
22%
Sodium, Na
71mg
5%
Water
201g
7%
Zinc, Zn
3mg
38%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.