Arugula salad is a refreshing dish that combines peppery arugula leaves with creamy avocado, crunchy nuts, and tangy cheese. This salad is not only visually appealing but also a powerhouse of nutrients, making it a perfect choice for any meal. Whether you serve it as a starter or a main course, its vibrant flavors are sure to delight your taste buds and impress your guests.
Ingredients
– 4 cups fresh arugula
– 1 ripe avocado, sliced
– 1/2 cup feta cheese, crumbled
– 1/4 cup toasted pecans
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, with no cooking time required.
Nutritional Value
Each serving (approximately 1 cup) contains about 250 calories, 20g fat, 10g carbohydrates, 5g protein, and 3g fiber. This is for one person.
Step-by-Step Cooking Process
1. Begin by rinsing the arugula leaves under cold water and patting them dry.
2. Place the arugula in a large salad bowl.
3. Slice the avocado in half, remove the pit, and scoop out the flesh.
4. Cut the avocado into thin slices and arrange them on top of the arugula.
5. Sprinkle the crumbled feta cheese over the salad.
6. Add the toasted pecans for crunch.
7. In a small bowl, whisk together the olive oil and balsamic vinegar.
8. Drizzle the dressing over the salad.
9. Season with salt and pepper to taste.
10. Toss gently to combine all ingredients, being careful not to mash the avocado.
Alternative Ingredients
You can substitute arugula with spinach or mixed greens for a different flavor profile. Feta cheese can be replaced with goat cheese or a dairy-free alternative, and pecans can be swapped for walnuts or almonds.
Serving and Pairings
This arugula salad pairs beautifully with grilled chicken, fish, or as a side to pasta dishes. It can also be served alongside crusty bread for a light lunch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh, as the arugula may wilt. Avoid freezing, as this will change the texture of the greens.
Cooking Mistakes
– Don’t overcrowd the salad bowl; it’s better to toss in batches.
– Avoid adding dressing too early to prevent sogginess.
– Use fresh ingredients for the best flavor.
– Do not skip toasting the nuts; it enhances their taste.
– Adjust salt and pepper gradually to avoid over-seasoning.
Helpful Tips
– For added protein, consider adding grilled shrimp or chicken.
– Use fresh lemon juice for a zesty twist.
– Experiment with different cheeses for varied flavors.
– Keep ingredients prepped ahead for quick assembly.
– Always taste before serving to adjust seasoning.
FAQs
Can I make this salad ahead of time?
Yes, but it’s best to keep the dressing separate until you’re ready to serve to maintain freshness of the greens.
What are some variations of arugula salad?
You can add fruits like strawberries or oranges for sweetness, or other vegetables like radishes for extra crunch.
Is arugula salad healthy?
Absolutely! Arugula is low in calories and high in vitamins A, C, and K, making it a nutritious choice.
Can I use a different type of vinegar?
Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor.
What’s the best way to serve arugula salad?
Serve it chilled or at room temperature, and consider garnishing with extra nuts or cheese for an elegant touch.
Conclusion
This arugula salad is a delightful dish that combines fresh ingredients for a healthy and tasty meal. Perfect for any occasion, it’s quick to prepare and full of flavor, making it a must-try for salad lovers!
Arugula Salad
Ingredients
- 4 cups fresh arugula
- 1 ripe avocado sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup toasted pecans
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse the arugula leaves under cold water and pat them dry.
- Place the arugula in a large salad bowl.
- Slice the avocado in half, remove the pit, and scoop out the flesh.
- Cut the avocado into thin slices and arrange them on top of the arugula.
- Sprinkle the crumbled feta cheese over the salad.
- Add the toasted pecans for crunch.
- In a small bowl, whisk together the olive oil and balsamic vinegar.
- Drizzle the dressing over the salad.
- Season with salt and pepper to taste.
- Toss gently to combine all ingredients.
