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Servings: 4
Calories: 418kcal
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Ingredients
- 8 ounces baby arugula
- 1/2 cup shelled roasted pistachios
- 1/2 avocado
- 3 ounces shaved parmesan cheese to taste
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon honey
Instructions
- Prepare the ingredients: rinse and dry the arugula. Remove the flesh fro the avocado and cut it into chunks. Remove shells if needed from the pistachios and measure them. Mix the salad dressing ingredients (olive oil, honey and lemon juice) together in a small bowl or jar.
- Place the baby arugula,pistachios and avocado chunks into a large bowl.
- Pour half of the dressing over the salad and gently toss.
- Use a Y-vegetable peeler or a sharp knife to shave the parmesan cheese into thin slices and add them to the salad.
- Season with sea salt and black pepper to taste, gently toss the salad again and serve immediately with dressing on the side.
Notes
Serve with grilled chicken or seafood for a complete dinner.
Extra salad dressing can be stored in the refrigerator for a week.
See article above for variations, tips and suggestions.
Nutrition
Serving: 1 | Calories: 418kcal | Carbohydrates: 11g | Protein: 13g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 14mg | Sodium: 359mg | Potassium: 515mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1588IU | Vitamin C: 14mg | Calcium: 363mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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