Tuesday, February 14, 2012
Tomato Avocado and Arugula Salad
So my first experience at Season’s 52 was excellent. Every thing I ordered was absolutely. delicious.
Each menu item was so well thought out. The dishes seemed simple at first glance, but because of the high quality of the ingredients, the FLAVOR was phenomenal.
One of my favorite things I ate that night was the Arugula salad…
Arugula, Tomatoes, Avocado, and Balsamic Reduction. That’s it.
Simple Simple Simple. But oh so scrumdeedleyumptious! I HAD to recreate it at home:
Oh. baby.
You must make this ASAP. Eating in tonight??? Make this salad. It’s easy peasy and the PERFECT accompaniment to any meal. The colors are beautiful.
And something about arugula just looks fancy, don’t ya think?!
Feeling lazy, but want something healthy and delicious for dinner? Make this.
You’ll probably spend more time at the grocery store buying the ingredients than you will actually assembling the salad! 😉
Winning.
Tomato Avocado and Arugula Salad
Yield: 4-6 servings
Prep Time: 5-10 minutes
Cook Time: 5-8 minutes
Total Time: 10-18 minutes
Delicious and easy to throw together salad... perfect accompaniment to any meal!
Ingredients:
4 ounce bag of baby arugula
2 avocados, pitted peeled and diced
1 large tomato (or 2 small-medium tomatoes), chopped into bite sized pieces
1 lemon
3-4 tablespoons olive oil, divided
salt and pepper to taste
balsamic reduction
1 loaf ciabattaDirections:
Slice ciabatta bread into 1/2" slices and place in an even layer on a sheet pan. Brush the one side with 1 tablespoon of olive oil. Place in the oven and broil until golden. Flip the toasts and brush the other side with another tablespoon of olive oil and place back into the oven and broil until golden. Remove from oven and allow to cool.
Add the baby arugula to a serving dish and top with chopped tomatoes and diced avocado (avocado dicing tutorial here). Immediately squeeze lemon juice (1/2 - 1 whole lemon) on top of salad (prevents avocado from turning) and drizzle with 1-2 tablespoons olive oil. Season with a little salt and pepper.
When ready to serve toss salad and place 1-2 of the ciabatta crisps on each individual dish and top with some of the salad mixture. Drizzle with a healthy amount of balsamic reduction and serve.
Note: Buy a Rotisserie chicken if you want to add little protein to this salad to serve it as a main course!
Inspired by: Season's 52
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Maureen — February 14, 2012 @ 12:18 pm
I LOVE arugula! I even grew some in my garden last year….super easy and a great addition to my spring & summer salads!
janetha — February 14, 2012 @ 12:35 pm
Your photos are always so gorgeous! I love the peppery taste of arugula.. this salad looks awesome.
Kathryn — February 14, 2012 @ 12:43 pm
This is such a great combo of flavours with that peppery arugula and the creamy avocado. And the colours just jump off the plate!
Claire @ Live and Love to Eat — February 14, 2012 @ 12:50 pm
I’m out of balsamic reduction – definitely need to re-stock!
christin — February 14, 2012 @ 1:40 pm
OMG this looks seriously amazing. so going to make this.
LMF — February 14, 2012 @ 2:35 pm
This looks delicious! Sometimes just a few simple ingredients are perfect. I always end up going overboard when putting together a salad.
Cassie — February 14, 2012 @ 3:42 pm
LOVE. The balsamic reduction is perfect!
Jessica — February 14, 2012 @ 11:10 pm
I lovveee me some Seasons 52! I can’t wait to try this, so pretty!
Sandra — February 15, 2012 @ 6:05 am
Seriously Yummy. I’m on an avocado kick these days so this is perfect timing.
Jennifer @ Peanut Butter and Peppers — February 15, 2012 @ 7:31 am
The salad looks wonderful! I love how refreshing it is!!!
labonnebouche — February 18, 2012 @ 9:51 am
Great idea for a nice salad, can”t wait to try it this evening.
myfudo — February 20, 2012 @ 2:52 am
Looks really light and appetizing! I would love to have this for dinner, paired with my favorite grilled sandwich. I am ready…Yum!
Barbara @ italian food made simple — May 25, 2015 @ 11:50 am
I LOVE this light, simple salad!