“This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.” - by foodfidelity
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
- Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 282 cal
- 14%
- Fat
- 25.4 g
- 39%
- Carbs
- 13.7 g
- 4%
Based on a 2,000 calorie diet
Share It
Reviews (8)
Rate This Recipe
"The dressing alone gets five stars! The flavor is so complex--slightly sweet, savory, citrusy. I subbed shallot for onion because I prefer the milder flavor, and I'm glad I did, because it was still a..." See more dominant flavor. I also used 2T olive oil and 2T water instead of the full 1/4 cup. The texture was like a thin mousse: fluffy, but loose enough to coat the salad nicely. I think you could add water until you get the desired thickness. I liked it better without the Parmesan. This was so easy and so yummy--a definite keeper!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
