Arugula Salad with Lemon Mint Vinaigrette
August 25, 2019
This arugula salad with lemon mint vinaigrette is super easy and has a mind-blowing flavor that will make you weak in the knees.

Arugula Salad with Lemon Mint Vinaigrette
This arugula salad with lemon mint vinaigrette is super easy and has a mind-blowing flavor that will make you weak in the knees. Do not miss it!
Ingredients
dressing
- 1/2 cup (120ml) fresh lemon juice
- 1/3 cup (80ml) extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup (or other sweetener)
- 1 teaspoon minced garlic (1 clove)
- 1 teaspoon minced shallots
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (31g) firmly packed mint leaves
salad
- 2 (5oz/141g) packs arugula
- 1 large bunch cilantro leaves
- 2 (16th/inch) slices red onion, cut into half moon slivers, plus more to taste
- 1 medium avocado, pitted, peeled, and diced
- 1 cup (140g) toasted pine nuts (or blanched slivered almonds)
Instructions
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To make the dressing, pour the lemon juice, olive oil, mustard, maple syrup, garlic, shallots, apple cider vinegar, salt, and pepper into your blender and blast on high for 20 to 30 seconds until the ingredients are pulverized and the mixture is emulsified. Add the mint leaves, and process on a medium speed for 10 to 20 seconds until the mint is almost pulverized, but the mint is still loose and speckled.
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In a large salad bowl, lay the arugula, and top with the cilantro leaves, onion, avocado, and pine nuts. Pour the dressing over the salad, and gently toss just a few times so that the salad is evenly coated but not wilted. Serve immediately. (If making the salad to serve later, store the salad and the dressing separately, and add the avocado right before serving.)
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