To say that today’s arugula salad recipe is easy would be an understatement! It is in fact way too easy; I am almost embarrassed to share it on the blog. But then again, easy+tasty+fresh=big win! Right?
Things can get busy and hectic trying to juggle the demands of life; I know I’m not alone in that. But, I hadn’t realized how lacking in”brain power” I had been as I went about my tasks. It took a couple of “wake up” moments brought by my girls.
As I was working in the kitchen one afternoon, my tween brought in the community magazine and sat to browse the different camps and educational opportunities. “I found a class I’d like to take, ” Dara said, matter of fact. “I think I’ll take the ‘how to care for your aging parent’ class.” Okay, that’s a nice thought; I hope when the time comes, she would be willing to care for me. But has the time come already?!
Dara had been so patient with me when I repeatedly forgot to schedule her for several needed appointments including visits to the eye doctor and the orthodontist. I should have scheduled those like months ago! Not to mention that I forgot to pick her up from piano lesson the other day! In her mind, my forgetfulness was getting to the point of requiring care. Her comment got my attention, but was quickly filed under “tween sarcasm.”
The next morning, I drove my 5-year-old to preschool. We do this everyday, so it really should not have required too much thought. Well, I did take her to preschool, but after I mindlessly drove the wrong way! O, don’t worry, Hannah set me on the right path. And as I turned the van around, she instructed,”Mommy, you should erase your brain!” When I asked her to clarify, Hannah continued, “You should fix your brain so it is not SOOO SLLLLOW. Like when daddy fixes the computer, you know.”
Never-mind my shock at my kids’ comments! My observant girls each gave me sound life advice. I had no choice but to pause.
I decided to take a whole day off to “erase my brain” and recharge. I stayed away from the blog, the computer and the kitchen. It pained me most to stay away from the kitchen, but it was good to focus on other things.
When I went back to the kitchen to create a new recipe, I wasn’t ready for anything too complicated; plus, I craved something fresh and flavorful. And so this arugula salad was born. On its own, arugula packs great peppery flavor and acts as a nice bed to the humble tomatoes and cucumbers. To make it more filling, I added avocado and fava beans. And since these days, fresh herbs are plentiful, I went for a garlic vinaigrette with fresh mint and cilantro.
In a matter of 15 minutes, I had a vibrant and flavor-packed arugula salad!
If, like me, you need a quick and easy meal. Be sure to try this salad and simply add your protein of choice. It goes really well with this grilled swordfish; or you can add salmon or chicken.
Ready, here is the step-by-step for this arugula salad:
(print-friendly recipe to follow)
To make the garlic herb vinaigrette; in a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Mix in the chopped garlic, fresh mint and cilantro.
In a large mixing bowl, combine the baby arugula, chopped green onions, fava beans, chopped cucumbers, chopped tomatoes and sliced jalapeno. Dress the salad with the garlic herb vinaigrette and toss to coat. Now, peel the avocado, core and chop or slice it to your liking. Add the avocado to the salad just before serving and gently mix.
Divide the arugula salad among four salad bowls. Enjoy!
This fresh arugula salad packs great flavor in each bite.
- 4 cups packed baby arugula
- 4 green onions, top trimmed, chopped
- 1 1/2 cup shelled fava beans (about 1 1/2 lb fava bean pods)
- 3 Persian cucumbers, chopped
- 2 cups packed grape tomatoes, halved
- 1 Jalapeno pepper, sliced, optional
- 1 Avocado
Garlic Herb Vinaigrette
- 1 1/2 lemon, juice of
- 1/2 cup extra virgin olive oil
- Salt and pepper
- 1 garlic clove, chopped
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped fresh mint
- Prepare the ingredients as indicated above.
- To make the garlic herb vinaigrette; in a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Mix in the chopped garlic, fresh mint and cilantro.
- In a large mixing bowl, combine the baby arugula, green onions, fava beans, cucumbers, tomatoes and sliced jalapeno.
- Dress the salad with the garlic herb vinaigrette and toss to coat.
- Now, peel the avocado, core and chop or slice it to your liking. Add the avocado to the salad and gently mix.
- Divide among four salad bowls. Enjoy!
- Try this arugula salad with this grilled swordfish, grilled salmon or chicken.
- Category: Salad
- Method: Counter Top
- Cuisine: Mediterranean
Keywords: Arugula Salad, Arugula with Avocado, Light Salad, Garlic Cilantro Vinaigrette, Vinaigrette