Avocado, Tomato and Arugula Salad with Cilantro Vinaigrette

by jerseygirl on April 3, 2012 · 6 comments

The spring weather always has me craving salads. I typically eat a salad with dinner every night and sometimes I also have one at lunch time. Somehow, I think this will offset any dessert that I eat.  Besides, it always makes me feel healthier. I like to vary up the salads I eat and I get inspired by ideas from restaurants. A few weeks ago, I was invited to sample the new spring menu offerings at Seasons 52. They served this delicious tomato and Haas avocado salad with a balsamic dressing and grilled bread. It was just one highlight of the dinner. I couldn’t stop thinking of that salad and decided to create my own version.  I  have been eating this as a way to start off dinner but it would be great as an entree if I topped it with some grilled shrimp or chicken. In fact, that just might be  my lunch tomorrow. I can’t wait to make this when Jersey tomatoes are out!

Avocado, Tomato and Arugula Salad with Cilantro Vinaigrette
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2
 
A light delicious salad.
Ingredients
  • 2 TBS finely chopped cilantro
  • 2 TBS olive oil
  • 1½ TBS Balsamic vinegar
  • 2 tsp sugar
  • 2 TBS water
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 to 3 cups baby arugula
  • 1 medium size tomato, chopped
  • 1 avocado, peeled, pitted and chopped
  • 3 TBS shredded Parmesan cheese
  • Salt, to taste if necessary
Instructions
  1. In a small bowl, whisk together the cilantro, oil, vinegar, sugar, water, salt and pepper. Set aside.
  2. Toss together the arugula, tomato and avocado.
  3. Mix together with dressing.
  4. Top with Parmesan cheese. Season with extra salt if necessary.
Notes
Top it with grilled shrimp or chicken for a great main course.

 

 

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