Kale and Arugula Salad with Avocado and Pine Nuts
Prep time: 5 minutes minutes • Cook time: 0 minutes minutes
Yields: 2 Servings
- 4 cups Earthbound Farm Kale & Arugula Blend
- 1 cup shaved Parmesan cheese
- 3/4 cup toasted pine nuts
- 1 avocado pitted and sliced
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. lemon juice
- salt and pepper
Arugula and her brassica family cousin kale are blended together as a foundation for this classically Italian approach to an arugula salad. The shaved Parmesan adds plenty of umami in contrast to the piquant greens.
In a small bowl, whisk the olive oil with lemon juice. You can also combine them in a small jar and shake vigorously to combine or simply drizzle them directly onto the greens.
Place the greens in a large bowl and toss with the dressing or drizzle olive oil and lemon directly onto the greens and toss so that the dressing is evenly distributed and the leaves are lightly coated.
Season with salt and pepper, to taste.
Top the dressed greens with Parmesan, pine nuts, and avocado.