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Food

Arugula, Peach, Grapefruit, and Avocado Salad

Serves 8.

Written by
Arugula, Peach, Grapefruit, and Avocado Salad
Gluten free | Dairy free
This avocado salad looks beautiful and so seasonal. Watermelon or nectarines would also make delectable options in place of the peach. [callout]

Tip

If you’re looking for more protein punch, try adding a piece of grilled tofu or fish on top of your salad. [/callout]

Ingredients

Dressing
  • 2 Tbsp (30 mL) fresh lime juice
  • 2 Tbsp (30 mL) fresh lemon juice
  • 1 tsp (5 mL) tamari
  • 1 Tbsp (15 mL) extra-virgin olive oil
  • 1 tsp (5 mL) honey (maple syrup or agave if you would like it vegan)
  • 1/4 tsp (1 mL) salt
  • 1 large garlic clove, finely minced or grated on microplane
Salad
  • 12 to 16 cups (250 to 340 g) arugula
  • 1 large ripe peach, thinly sliced
  • 1 large grapefruit, pithed and segmented
  • 1 avocado, thinly sliced
  • 1/4 cup (60 mL) toasted pine nuts
  • 1/4 cup (60 mL) chopped fresh mint
  • Red chili flakes

Nutrition

Per serving:

  • calories 93
  • protein 2g
  • fat 8g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 6g
    • sugars 3g
    • fibre 2g
  • sodium 209mg

Directions

01
For dressing, in small bowl, whisk all ingredients until blended thoroughly. Set aside.
02
Toss arugula with 1/2 to 3/4 of the dressing then arrange in large, shallow bowl or on serving platter. Top with peach, grapefruit, and avocado. Sprinkle nuts and mint on top. Finish with a bit more dressing and chili flakes to taste.

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This recipe is part of the Brunch collection.

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