Arugula Lemon Summer Salad


Adapted Recipe & Photo from Rachael DeVaux

Serves Four


The Ingredients

  • 6-8 pieces asparagus, diagonally sliced into 1-inch pieces

  • 1/4 cup sundried tomato, roughly chopped (I buy the dehydrated ones from Trader Joe's)

  • 1/2 cup peas

  • 3 tbsp extra virgin olive oil

  • 1/4 tsp garlic powder

  • 1/2 lemon

  • 4-6 big handfuls arugula

  • 1/4 cup almonds, roughly chopped

  • 1/8 red onion, finely sliced

  • 1/2 avocado, diced

  • 3 tbsp chopped green onion

  • pink salt and pepper, to taste


The Instructions

  • Chop the asparagus into bite sized piece. Sauté over low-medium heat with EVOO, sun-dried tomatoes, and peas for 4-5 minutes.

  • Squeeze half the lemon, and add garlic powder, pink salt + pepper to skillet and toss! Let sauté for another 5-6 minutes until tender. Let cool.

  • In a large bowl, toss the sautéd veggies with arugula, red onion and almonds.

  • Top with avocado and chopped green onion. Add a lil drizzle of olive oil, a squeeze of fresh lemon, and a dash of pink salt, and pepper. DIG IN!

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