Arugula Salad with Avocado Citrus Vinaigrette

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 avocado - peeled, pitted and diced
• 1/4 cup chopped red onion
• 2 tablespoons fresh lime juice
• 2 tablespoons grapefruit juice
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1/4 cup olive oil
• 1 tablespoon honey
• 3 tablespoons chopped cilantro
• 1 leaf fresh mint, chopped
• 1 leaf fresh basil, chopped
• 2 1/2 cups baby arugula leaves
• 2 ounces kalamata olives, pitted and halved
• 2 ounces cherry tomatoes, halved
• 2 tablespoons freshly shaved Parmesan cheese, or to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk together the lime juice, grapefruit juice, rice wine vinegar, honey, sea salt and ground black pepper in a small bowl.

2. Slowly whisk in the olive oil until the vinaigrette is combined. Stir in the chopped cilantro, mint and basil.

3. Place the chopped red onion in a small bowl of cold water for 5 minutes to mellow its sharpness, then drain well and pat dry.

4. Put the baby arugula in a large salad bowl. Add the olives, cherry tomatoes, red onion and diced avocado.

5. Pour about two-thirds of the vinaigrette over the salad and toss gently so the avocado is coated without breaking apart.

6. Divide the salad among four plates. Top each with shaved Parmesan and spoon over the remaining vinaigrette before serving.