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Photo Credit: Elizabeth Newman

Arugula Pesto And Avocado Salad

25 MINPrep Time
4Servings
by Lizzy Newman
Member Exclusive
Photo Credit: Elizabeth Newman
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This divine salad is inspired from the one on the menu at 4Leoni in Florence. Every time I go to Florence, I make a point to eat this salad, and then I make it at home for weeks after. There’s something really perfect about the combination of the pesto, buttery avocado, rich cheese and the peppery arugula. I added a bit of lemon to the dressing to give it a more vibrant quality.

4Leoni Arugula Salad At Home

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Arugula Pesto And Avocado Salad

Rated 5.0 stars by 1 users

Servings

4

Prep Time

25 minutes

Image of Arugula Pesto And Avocado Salad

Ingredients

    For The Pesto Dressing:

  • 3 overflowing cups arugula
  • 1 teaspoon lemon zest, from one large lemon
  • 3 tablespoons lemon juice, from one large lemon
  • 1/4 cup pine nuts
  • ½ teaspoon kosher salt
  • 1/3 cup olive oil
  • 1/2 cup Parmesan cheese, finely grated 

    • For The Salad:

  • Remaining arugula (roughly 4-5 cups) from a 10-ounce package
  • 2 large ripe avocados, cut into ½” cubes
  • 8 ounces Emmental cheese, or gruyere, cut into ½” cubes
  • Pine nuts, toasted, for topping

Instructions

  1. To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. You can also toast on a dry saute pan over medium heat, but be extra careful to not let it burn. Reserve a few pine nuts for topping the salad.

  2. For the pesto dressing, add the arugula, lemon zest and juice, pine nuts and salt to a blender or food processor. Blend until everything is chopped fine and combined. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add the Parmesan last, and pulse the blender just a few times until combined.

  3. To assemble the salad, divide the remaining arugula into 4 serving bowls. Evenly top the bowls with avocado and emmental cheese. Divide the pesto evenly and top each bowl with the pesto. Top with pine nuts and serve.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
725
Amount/Serving % Daily Value
Carbs
16 grams
Protein
24 grams
Fat
66 grams
Saturated Fat
19 grams
Cholestrol
69 milligrams
Sodium
603 milligrams
Fiber
9 grams
Sugar
2 grams

Let’s Cook

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Pariani Italian Pine Nuts

Italian Pine Nuts

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Fratepietro Extra Virgin Olive Oil DOP

Extra Virgin Olive Oil DOP

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DOP Parmigiano Reggiano 24 Months Aged Mitica

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