Meal
Ingredient
Occasion
Total Time
10 minutes
Prep Time
10 minutes
Rating
We used our overgrown wild arugula for this salad, which has a spicy and slightly bitter flavor. Younger arugula leaves are milder, while the taste becomes more peppery as the leaves mature. This salad is simple to prepare and complements most dishes, making it a great option for lunch topped with a piece of protein.
We used our overgrown wild arugula for this salad, which has a spicy and slightly bitter flavor. Younger arugula leaves are milder, while the taste becomes more peppery as the leaves mature. This salad is simple to prepare and complements most dishes, making it a great option for lunch topped with a piece of protein.
Directions
Step 1
Chop arugula into big chunks, about 2″ long. Place in a large bowl. Cut avocado into 1″ cubes and place into the bowl. Using a cheese grater, finely grate Parmigiana Reggiano on top of the salad ingredients. Set aside while you make your dressing.
Step 2
Add all dressing ingredients to a tall, wide cup. Use a fork to quick whisk the ingredients together, until it becomes thicker. This may take a minute or 2.
Step 3
When ready to eat, mix the dressing with the salad using tongs or salad spoons, being carefully not to overtax and smush the avocado. Enjoy!
Notes
Read our recipe notes below (0)