An easy recipe for arugula salad with avocado and artichokes. Simple. Nutritious. Delicious.
I hope you had a wonderful Thanksgiving. Ours was delicious and meaningful. My sister was visiting from LA and my kids were here, so of course I had to make lots of goodies. According to hubby the apple pie was “epic” and like many of you, I may have over indulged a bit and my body (and belly) are screaming for me to get back on track. I spent Friday making turkey soup, and turkey pot pie and getting creative with our leftovers. By Saturday night I was inviting friends over for dessert so that this morning we could start over with a clean fridge. It’s time. I’m ready. How about you?
Arugula Salad: the simple answer.
Sometimes what we need is just simple, basic, healthy food. Real food. Not recipe food. Something that tastes fresh. This is one of my “go to” salads when I need something quick and simple. It doesn’t really need a recipe, though I’ve written down the quantities and ratios for you. If you have the basic ingredients in the house, you can easily make this salad to accommodate any number of servings.
I like to throw some pine nuts on mine, but hubby thinks I put nuts in too many things and prefers his without. The pomegranate seeds offer a nice little crunch so you’re covered if that’s your thing (like it is mine!).
I love the fresh lemony tang on the arugula. That and a drizzle of olive oil is really all you need…….especially if you’re looking for something light. The perfect antidote to too many rich heavy holiday foods!
- 5 oz arugula (1 box baby arugula)
- 1 ½ cups (1 14 oz can) artichoke hearts packed in water
- 1 avocado
- ¼ cup pomegranate seeds
- 1 lemon
- 2 Tablespoons olive oil
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground pepper
- Prepare ingredients: Wash and dry arugula; peel, seed and thinly slice avocado; drain artichoke hearts and slice into quarters, cut pomegranate in half and carefully remove arils.
- Arrange arugula on serving platter, artfully arrange artichokes, avocado and pomegranate. Drizzle olive oil and squeeze lemon over the salad. Sprinkle the salt and pepper and if you’re using pine nuts, spread them around as well.
OPTIONAL: sprinkle with pine nuts, slivered almonds or hemp seeds for an added protein boost.
Amount Per Serving Calories 165Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 281mgCarbohydrates 10gFiber 5gSugar 3gProtein 2g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.