Arugula Salad with Tomatoes and Avocado - photo 1
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Arugula Salad with Tomatoes and Avocado

Valentine's Day Salads 20 min Easy 12 wyświetleń ~23.39 PLN - (0)
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Description

A light, aromatic salad combining refreshing arugula, juicy tomatoes, and creamy avocado with a subtly sweet and sour honey-lemon dressing. This dish comes from modern Mediterranean cuisine and is perfect as an appetizer or a light dinner for two — especially on Valentine's Day. The flavor profile: spicy arugula, sweetness of honey, acidity of lemon, and creamy texture of avocado create a contrasting, harmonious bouquet of flavors. Visually, the salad is impressive — green leaves, red tomatoes, and artfully arranged slices of avocado, optionally sprinkled with golden nuts and parmesan flakes.

Ingredients (10)

Servings:
2
  • Arugula 100 g
  • Cherry tomatoes 200 g
  • Avocado 1 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • Honey 15 ml
  • Sea salt 2 g
  • 🌿 Przyprawy
  • Black pepper (freshly ground) 1 szczypta
  • ✨ Opcjonalne
  • Parmesan (flakes) 30 g
  • Roasted walnuts 20 g
💰 Szacowany koszt dania: ~23.39 PLN (11.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the arugula in a large bowl with cold water: submerge the leaves, gently move them with your fingers, drain in a colander, and dry thoroughly with a paper towel or salad spinner. The arugula should be dry — water droplets will dilute the dressing and make the salad watery.

Ingredients: Arugula
Use a large bowl for washing and a salad spinner or a clean kitchen towel for drying. Thorough drying is key for the dressing to evenly coat the leaves.
2

Cut the cherry tomatoes in half: place the tomatoes on a cutting board, hold them with one hand, and hold a sharp knife in the other. Cutting them in half will release the juice, and the pieces will be perfect for mixing with arugula.

Ingredients: Cherry tomatoes
Use a sharp, small knife (e.g. santoku or vegetable knife). If the tomatoes are very large, you can cut them into quarters. Avoid crushing the tomatoes — cut with a decisive motion.
3

Prepare the avocado: cut the fruit in half lengthwise, twist the halves in opposite directions, remove the pit using a sharp knife (gently tap the knife into the pit and twist), and then scoop out the flesh with a spoon. Cut the flesh into thin slices or cubes, depending on your preference. Drizzle with a little lemon juice to prevent browning.

Ingredients: Avocado, Lemon juice
Use a cutting board and a stable knife. If you don't feel confident removing the pit with a knife, you can scoop it out with a spoon after cutting. Squeezing lemon juice will prevent the flesh from browning.

Sauce

4

Prepare the honey-lemon dressing: in a small bowl, combine olive oil (30 g), lemon juice (30 ml), and honey (15 g). Whisk vigorously with a fork or whisk for about 20-30 seconds until the ingredients are combined and a smooth emulsion forms. The dressing should be slightly glossy and not separate after a moment of mixing.

Ingredients: Extra virgin olive oil, Lemon juice, Honey
Use a small bowl and a whisk or fork. If you want a more stable emulsion, add 1/2 teaspoon of mustard (optional) and mix vigorously. This is a key step: the dressing should be smooth and silky.

Assembly and serving

5

In a large bowl, place the dried arugula (100 g). Add the halved tomatoes (200 g) and slices or cubes of avocado (200 g). Drizzle with the prepared dressing: first pour in half of the dressing, gently mix the arugula with the tomatoes and avocado using spoons (without mashing the avocado). Taste the salad and season with salt (2 g) and freshly ground pepper (1 g). If needed, add the rest of the dressing to taste.

Ingredients: Arugula, Cherry tomatoes, Avocado, Sea salt, Black pepper (freshly ground), Extra virgin olive oil, Lemon juice, Honey
Use two large spoons for gentle mixing — one supporting from the bottom, the other for turning. Mix briefly: 10-15 seconds is enough for the ingredients to be coated with the dressing, and for the avocado not to break apart.

Decoration

6

Optionally, garnish the salad with Parmesan flakes (30 g) and toasted walnuts (20 g): evenly distribute the Parmesan flakes on top and sprinkle with walnuts just before serving to keep them crunchy.

Ingredients: Parmesan (flakes), Roasted walnuts
For toasting the nuts, use a dry skillet and sauté for 2-3 minutes over medium heat, shaking the skillet until you can smell the nutty aroma. Be careful not to burn them — dark spots indicate burning.

Serving

7

Serve the salad immediately on chilled plates (they should be lightly cooled in the refrigerator for 10 minutes before serving). Arrange the portions aesthetically: first the arugula, then the cherry tomatoes and avocado slices, drizzle a small amount of extra dressing on top and garnish with parmesan and nuts (if using). The salad is ready to eat right away.

Ingredients: Arugula, Cherry tomatoes, Avocado, Extra virgin olive oil, Parmesan (flakes), Roasted walnuts
Use flat plates with a diameter of 22-26 cm. Chilling the plates helps keep the salad fresh for longer. Serve immediately — arugula and avocado taste best fresh.

Fun Fact

💡

Avocado comes from Central America and has long been referred to as 'butter' by indigenous communities due to its creamy texture. Arugula was valued in ancient Rome as an aphrodisiac — a fascinating symbolic touch for Valentine's Day.

Best for

Walentynki Kolacja we dwoje Lekka przystawka na przyjęcie

Tips

🍽️ Serving

Serve the salad immediately after preparation on slightly chilled plates. For effect, serve with ciabatta or thinly sliced baguette. If you like, add a few drops of aromatic balsamic vinegar for a sweet and sour note.

🥡 Storage

The salad tastes best fresh — it is not recommended to store it with dressing for longer than 2 hours. If you want to prepare it in advance, keep the ingredients separate: arugula and tomatoes in the fridge in an airtight container, avocado lightly drizzled with lemon juice in a separate container. Store the dressing in a closed bottle for up to 48 hours in the fridge; shake before use as it may separate. Freezing is not recommended.

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