Search
by Ingredient

Arugula & Cherry Tomato Salad with Avocado & Croutons

StarStarStarStarEmpty star

Your rating

Arugula and Cherry Tomato Salad with Avocado and Croutons

Juicy and sweet cherry tomatoes, peppery arugula, crunchy cucumber and creamy avocado are tossed with a light and tasty vinaigrette. An ideal summer salad.

 

Yield

4 servings

Prep

10 min

Cook

0 min

Ready

12 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pint cherry tomatoes
halved
* Camera
1 each english cucumber
sliced into half moon slices
* Camera
1 each avocados
cut into 1/2-inch cubes
Camera
8 cups arugula (roquette)
Camera
1 tablespoon lemon juice
fresh
Camera
Croutons
2 slices bread
sandwich bread, white or whole wheat
Camera
2 tablespoons olive oil
Camera
2 tablespoons Parmesan cheese
Camera
1 tablespoon garlic powder
Camera
1 x salt and black pepper
to taste
* Camera
Vinaigrette
4 tablespoons olive oil, extra-virgin
Camera
1 tablespoon red wine vinegar
Camera
1 small garlic cloves
crushed or minced
* Camera
1 x salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
473 ml cherry tomatoes
halved
* Camera
1 each english cucumber
sliced into half moon slices
* Camera
1 each avocados
cut into 1/2-inch cubes
Camera
1.9 l arugula (roquette)
Camera
15 ml lemon juice
fresh
Camera
Croutons:
2 slices bread
sandwich bread, white or whole wheat
Camera
3E+1 ml olive oil
Camera
3E+1 ml Parmesan cheese
Camera
15 ml garlic powder
Camera
1 x salt and black pepper
to taste
* Camera
Vinaigrette:
6E+1 ml olive oil, extra-virgin
Camera
15 ml red wine vinegar
Camera
1 small garlic cloves
crushed or minced
* Camera
1 x salt and black pepper
to taste
* Camera

Directions

To make the croutons:

Cut the bread into 1-inch cubes.

In a bowl, toss the bread cubes with olive oil, parmesan cheese, garlic powder, salt and black pepper to taste.

Place the cubes on a baking sheet.

Toast the bread in a 350℉ (180℃) F oven for 15 to 20 minutes or until the bread cubes becomes golden brown and crunchy.

Transfer to a small bowl and let cool. Set aside.

To make the vinaigrette:

Whisk together olive oil, red wine vinegar, lemon juice, garlic, salt and black pepper in a small bowl until well blended.

To make the salad:

In a large bowl, toss the arugula with half of the dressing.

Divide among 4 serving plates.

Add the cherry tomatoes and cucumbers into the same large bowl and toss with remaining dressing until well coated.

Top each greens with equal amount of seasoned cherry tomatoes and cucumbers, avocado cubes and croutons.

Serve and enjoy!



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 30782% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 133mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 7g
Vitamin A 11% Vitamin C 17%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe