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Kristy Denney

Food + Lifestyle from a mama of boys

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Arugula Salad with Creamy Avocado-Citrus Vinaigrette Dressing

Dressing made from an avocado?  Sign. Me. Up.  I love avocados.  Mixed with some fresh squeezed grapefruit and lime juice?  Sign me up some more.  You all know how I feel about citrus lately.  The Avocado-Citrus thing was totally calling to me when I saw this recipe. 

However, the avocado flavor is pretty mild and it really just makes the dressing thick and creamy.  It’s not over-powered with citrus flavors either, because you add things like honey, olive oil, rice wine vinegar, cilantro, and basil to give it a whole slew of flavors.  

I’m not sure exactly how thick the dressing is suppose to be, but mine was really, really thick.  So I added some water to it at the end, along with another squeeze of lime and grapefruit juice to thin it out a little.  You may want to do the same, or maybe it’s just my blender is weak sauce. 

Pour over a bed of baby arugula and spinach, mixed with some cherry tomatoes and kalamata olives and you have yourself a simple, yet very flavorful salad.

And let me just say one thing of about kalamata olives–up until last week I thought they were disgusting and refused to put them in this salad (let alone pay $4 for a jar of olives that wouldn’t get eaten).  But for some reason, I gave ’em a try.  Not only do they pair perfectly with this salad and the dressing, but I’ve been eating them out of the jar ever since.

I blame the pregnancy.

Arugula Salad with Creamy Avocado-Citrus Vinaigrette Dressing
for the Vinaigrette
1 large, ripe avocado- peeled and pitted
1/4 cup finely chopped red onion
2 tbsp fresh lime juice
2 tbsp fresh grapefruit juice
2 tbsp rice wine vinegar
1/2 tsp black pepper
1/2 tsp salt
1/4 cup Extra Virgin olive oil (or use 1/8 cup water + 1/8 cup olive oil) 
1 tbsp honey
3 tbsp chopped cilantro
1 basil leaf, chopped 
cold water for thinning
For the Salad
2 cups baby arugula leaves
1 cup spinach leaves
2 ounces kalamata olives, halved
2 ounces cherry tomatoes, halved
Instructions
Place the avocado, onion, lime juice, grapefruit juice, rice wine vinegar, salt and pepper in a blender and blend on high for several minutes until smooth (no big chunks).  
Turn blender to low and add, olive oil, honey, cilantro and basil leaf.  Blend until combined well, but leaving specks of cilantro and basil visible.  
Continue blending, adding a tablespoon or two of water until you reach your desired thickness.  I added about a 1/4 cup until I got the consistency I wanted. 
Place arugula, spinach, olives, and tomatoes in a bowl.  Drizzle desired amount of dressing over the top and toss until evenly coated.  
Store dressing in an air-tight container or bottle in the refrigerator.

slightly adapted from Allrecipes

Reader Interactions

Comments

  9. I just made this for dinner and topped the salad with salmon. So yummy!! This will be my new go-to dressing. Thanks!

    Reply

  10. I really, really detest grapefruit…Is there anything I can sub it with or could I just leave it out entirely?

    Reply

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