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Arugula Salad with Avocado and Tomato Recipe

During the sweltering days of summer, you’ll be craving a quick, refreshing salad recipe. With ripe tomatoes, some chopped avocado, and topped with homemade pita crisps and a lemon garlic vinaigrette, this salad will impress everyone at your next barbecue. Sprinkle on feta if you’re looking to add in some cheese (note the recipe will no longer be vegan, though) and let the flavors of summer shine in this simple dish.

Arugula Salad with Tomato,  Avocado, and Pita Crisps

Photo by Emily Miller

Arugula Salad with Avocado and Tomato Recipe

Serves 6-8

Prep time: 20 minutes
Cook time: 10 minutes

The Skinny

Per 1-cup serving:

  • 251 cal
  • 22 g fat (3.6 g sat)
  • 13.4 g carbs
  • 92 mg sodium
  • 2.8 g fiber
  • 1.5 g sugar
  • 2.5 g protein

Ingredients

For Salad
3 cups arugula
2 medium sized tomatoes, chopped
1/2 medium red onion, thinly sliced
1 avocado, pitted and cubed

For Pita Crisps
4 pita rounds, large
4 tablespoons olive oil
sea salt to taste
garlic powder to taste

For Dressing
1/4 cup lemon juice, freshly-squeezed
4 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 400 ° F.
  2. Using a pizza slicer, cut pita rounds into 1” squares. Place in a large Ziploc bag. Drizzle olive oil into bag and shake.
  3. Spread pita pieces on baking sheet. Sprinkle with a dash of sea salt and garlic powder.
  4. Bake at 400 degrees for 8-10 minutes, until toasted.
  5. In a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper.
  6. In a separate large bowl, place arugula, tomato, red onion and avocado. Toss with lemon dressing. Garnish with pita crisps.
Arugula Salad with Tomato,  Avocado, and Pita Crisps

Photo by Emily Miller

For more recipes from Emily, visit www.emsbytes.com

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