Marika Richoz
Gluten free | Dairy free
This avocado salad looks beautiful and so seasonal. Watermelon or nectarines would also make delectable options in place of the peach.
Tip
If you’re looking for more protein punch, try adding a piece of grilled tofu or fish on top of your salad.
Arugula, Peach, Grapefruit, and Avocado Salad
Ingredients
Dressing
- 2 Tbsp (30 mL) fresh lime juice
- 2 Tbsp (30 mL) fresh lemon juice
- 1 tsp (5 mL) tamari
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) honey (maple syrup or agave if you would like it vegan)
- 1/4 tsp (1 mL) salt
- 1 large garlic clove, finely minced or grated on microplane
Salad
- 12 to 16 cups (250 to 340 g) arugula
- 1 large ripe peach, thinly sliced
- 1 large grapefruit, pithed and segmented
- 1 avocado, thinly sliced
- 1/4 cup (60 mL) toasted pine nuts
- 1/4 cup (60 mL) chopped fresh mint
- Red chili flakes
Nutrition
Per serving:
- calories93
- protein2g
- fat8g
- saturated fat1g
- trans fat0g
- carbohydrates6g
- sugars3g
- fibre2g
- sodium209mg
Directions
01
For dressing, in small bowl, whisk all ingredients until blended thoroughly. Set aside.
02
Toss arugula with 1/2 to 3/4 of the dressing then arrange in large, shallow bowl or on serving platter. Top with peach, grapefruit, and avocado. Sprinkle nuts and mint on top. Finish with a bit more dressing and chili flakes to taste.
