Arugula Pesto And Avocado Salad
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Arugula Pesto And Avocado Salad
Servings
4
Prep Time
25 minutes
Calories
725
Author:
Lizzy Newman
Ingredients
- 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
- 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
For The Pesto Dressing:
For The Salad:
Instructions
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.
- 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.
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
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