Description

Arugula Citrus Salad is a delightful medley of flavors and textures, perfect for any occasion. This vibrant dish features peppery arugula, sweet citrus fruits, creamy avocado, and crunchy almonds. It’s not just visually stunning; it’s also packed with nutrients, making it a wholesome choice for lunch or dinner. Whether you’re hosting a summer barbecue or simply craving a refreshing salad, this recipe is sure to impress your guests and tantalize your taste buds.

Ingredients

Scale

1/2 cup uncooked quinoa
5 oz arugula (about 5–6 cups)
1 can chickpeas (15 oz), drained
2 medium avocados, cubed
1 orange, chopped
1/2 cup slivered almonds
1/2 cup crumbled feta cheese
Dressing: olive oil, orange juice, lemon juice, garlic, dijon mustard, maple syrup, red onion or shallots, salt & pepper

Instructions

Cook the quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, cover, and simmer for 15-20 minutes until liquid is absorbed. Fluff with a fork.
Toast the almonds: Spread slivered almonds on a sheet pan and broil for 2-3 minutes until golden brown.
Make the dressing: Whisk together olive oil, orange juice, lemon juice, crushed garlic, dijon mustard, maple syrup, onion or shallots, salt & pepper.
Assemble the salad: In a large bowl, gently toss arugula with half the dressing. Add cooked quinoa, chickpeas, oranges, avocado, toasted almonds, and feta cheese. Drizzle with remaining dressing.
Toss and serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling, Toasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 300mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 10g
Cholesterol: 8mg

Keywords: For added crunch and nutrition, consider including sunflower or pumpkin seeds. Feel free to swap in different citrus fruits like grapefruit or tangerines based on your preference.