Arugula Salad with Tomato, Cucumber, and Avocado

Method3 steps · about 15 min

1. 1

   Step 1: Just before serving, wash the lemon (1), arugula, tomatoes (1–2), cucumber and avocado (1) exterior; dry the arugula thoroughly and discard the wash water. Zest and juice the lemon, avoiding the bitter white pith. Peel and mince 1–2 garlic cloves, cut the 1–2 small tomatoes into wedges, halve and slice the ½ English cucumber, and peel and thinly slice the shallot (1). Pit and slice the avocado, keeping it aside for topping.

   Uses 1 large lemon, zested and juiced · 1–2 garlic cloves, minced · 5 oz baby arugula · 1–2 small tomatoes, cut into wedges · ½ English cucumber, halved and sliced · 1 shallot, thinly sliced · 1 avocado, pitted and sliced · Water, as needed to wash produce; discarded

2. 2

   Step 2: In a large serving bowl, whisk together the ¼ cup olive oil, all the prepared lemon zest and juice, minced garlic and 1 tsp dried oregano. Add a pinch of kosher salt and black pepper and whisk until combined.

   Uses ¼ cup extra virgin olive oil · All the zest and juice from the lemon prepared in step 1 · All the minced garlic prepared in step 1 · 1 tsp dried oregano · Kosher salt, to taste · Black pepper, to taste

3. 3

   Step 3: Add the prepared arugula, tomato wedges, cucumber and shallot to the dressing from step 2 and toss gently. Taste and adjust the salt or pepper only if needed. Serve in the bowl or transfer to a platter, arrange the sliced avocado on top and serve immediately.

   Uses All the dressing from step 2 · All the prepared arugula, tomatoes, cucumber and shallot from step 1 · Kosher salt, to taste · Black pepper, to taste · All the sliced avocado kept aside in step 1