Tuesday, July 26, 2011

Taste Summer with this Avocado, Citrus, Arugula Salad

Since I had a pretty food-heavy weekend, due to my birthday celebrations, I decided to keep it light today by making this colorful summer salad.  The recipe is really just a mish-mosh of vibrant ingredients, including seasonal fruits, veggies and herbs. You can always add more protein if you like, but my main source of it was through delicious, thick-cut avocado slices.  I loved pairing this with the juicy orange segments, which were cut carefully to not include the chewy membranes.  Overall a very refreshing and filling way to eat on a weeknight.

Fooditka's Summer Salad (Serves 2)

5 oz of baby arugula

Handful of cherry tomatoes, halved
Handful of golden raisins
2 tbs of thinly cut red or white onions (I used white but recommend using a red onion because it's sweeter)
1 avocado, sliced to 1/2 inch pieces
1 orange cut into segments - save the juice for the dressing
Aged cheddar cheese (or any cheese of your choice) cut into small cubes (1/4 inch)
Olive oil
Freshly ground black pepper

Toss all ingredients above in a large bowl.

Make dressing by combining fresh squeezed OJ, a glug of olive oil and freshly ground black pepper.  Incorporate into the salad and add extra citrus if necessary and to avoid the avocados from browning.

Let the summer flavors dance on your tongue.

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