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Ingredients
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1 bunch arugula
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3 tablespoons olive oil
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2 tablespoons lemon juice
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1 teaspoon poppy seeds
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2 avocados, cut into a large dice
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sea salt and freshly ground black pepper to taste
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1 tablespoon pepitas (pumpkin seeds)
Directions
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Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
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Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
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Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
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Scatter the reserved avocado and pepitas on top and serve immediately.
Nutrition Facts (per serving)
283 | Calories |
27g | Fat |
12g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 283 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 4g | 19% |
Sodium 105mg | 5% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 8g | 28% |
Total Sugars 2g | |
Protein 4g | 9% |
Vitamin C 23mg | 25% |
Calcium 124mg | 10% |
Iron 3mg | 16% |
Potassium 750mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.