Arugula avocado Salad


INGREDIENTS
Salad
8 c. arugula
2 c. kale
1 1/2 c. avocado
3/4 c. thinly sliced carrots
3/4 c. chopped cooked butternut squash
1/2 c. sliced apple
1/2 c. sliced bell pepper
2 oz. salami
1 c. croutons
Vinaigrette
1/4 c. extra-virgin olive oil
1 tbsp. Dijon mustard
1/8 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
3 tbsp. lemon (or lime) juice
1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)
1 finely chopped small shallot (or garlic clove or green onion)

Arugula-Kale Harvest Salad - Healthy Lunch Ideas


METHODS
Make Salad: In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.

Make Vinaigrette: Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)

Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.


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