RECIPE: Arugula, Avocado & Citrus Salad


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 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
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

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.

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