When I was in college, I lived on arugula salads for lunch. I’d always toss in some red onion, pine nuts, prosciutto, avocado and parmesan and then finish it with a drizzle of balsamic vinegar and olive oil and salt and lots of freshly cracked pepper. It’s one of those simple dishes that hit the spot and thankfully, it was pretty good for me too!
I still love arugula salads, but I’ve been changing up the ingredients since then and this was one of my favorites this month! It’s a very loose recipe, if you can even call it a recipe, so don’t worry about exact measurements.
Simple Arugula Salad
- 2 handfuls of arugula
- 1/4 avocado, sliced thin
- 1/4 heirloom tomato cut into big chunks
- thinly sliced red onion
- sprinkling of crumbled feta
- drizzle of balsamic vinegar & olive oil
- S&P to taste