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Arugula, Avocado and Tomato Salad

4 servings


  • 3 cups young arugula leaves, rinsed
  • 2 cups cherry tomatoes, halved
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 small avocados, peeled, pitted and sliced


  • In a large plastic bowl with a lid, combine arugula, cherry tomatoes, sun-dried tomatoes, olive oil, and vinegar. Toss well.
  • Divide onto plates, and top each serving with slices of avocado.