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RECIPE: Arugula, Avocado & Citrus Salad

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    NEWSLETTERS

    A recipe from natural chef and fitness instructor Erin O'Leary Stewart, who's worked for top restaurateurs and now has a baking business online at o-cookies.com: She says she wants to share her desire to eat well, and her "love for delectable dishes and passion for fitness and health" with others.

    Arugula, Avocado & Citrus Salad
    This is a wonderful and simple winter salad right when citrus is at its peak. The almonds add a nice crunch and the olives a good salty bite that pairs well with the creamy avocado. 

    Serves 2
     
    Ingredients
    1 bunch baby arugula, washed and dried
    1 clementine, peeled, separated into segments and cut into bite-sized pieces
    1 avocado, pitted and diced
    Black kalamata olives, sliced
    Slivered almonds, toasted
    4 Tbsp, or more, extra virgin olive oil
    Juice from 1/2 lemon
    1 tsp dijon mustard
    Sea salt and black pepper, to taste

    Directions
    To make the dressing, combine the dijon mustard and the lemon juice in a bowl. Whisk in the olive oil until it emulsifies. Season with sea salt and freshly ground black pepper.

    Place the arugula, avocado and olives in a bowl. Toss with dressing and top with toasted almonds. Serve immediately.

    Thanks, Erin!

    This is one of several recipes by healthy-eats bloggers in New York City to be featured here in an ongoing series. Want to pitch a recipe of your own? Email us.