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.
- 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
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.