Description
Arugula Citrus Salad is a delightful and refreshing dish that melds the peppery taste of arugula with the vibrant sweetness of citrus fruits, making it a perfect choice for brunch, lunch, or as a side at dinner. With its colorful presentation and exciting flavors, this salad is an eye-catching addition to any table. The combination of crunchy toasted almonds, creamy avocado, and zesty dressing creates a flavor explosion that leaves your palate satisfied while packing in nutrients. Whether enjoyed on its own or paired with grilled proteins, this versatile salad is ideal for meal prep and keeps well in the fridge.
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 5 oz arugula
- 1 can chickpeas (15 oz)
- 2 medium avocados
- 1 orange
- 1/2 cup slivered almonds
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 1 clove garlic, crushed
- 1 tbsp dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp chopped red onion or shallots
- Salt & pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook quinoa in vegetable broth according to package instructions until fluffy.
- Toast slivered almonds under the broiler for 2-3 minutes, watching closely.
- Whisk together olive oil, orange juice, lemon juice, crushed garlic, dijon mustard, maple syrup, and red onion in a bowl for dressing.
- In a large bowl, combine arugula with half the dressing; add cooked quinoa, chickpeas, orange pieces, avocado cubes, toasted almonds, and feta cheese. Drizzle remaining dressing on top and toss gently to mix.
- Serve immediately or refrigerate for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 15mg