I love this grape avocado arugula salad for its flavor combinations, with sweet grapes, red onions and smooth avocados. You can serve this lively salad with the vinaigrette on the side or toss it into the salad. If you serve it on the side, your salad leftovers will stay crispier after being refrigerated.
Before making this salad, you’ll need to toast a half cup of raw walnuts on the stove top. To toast, just put a small skillet onto a medium hot burner and add the walnuts to the skillet. Reduce the heat to low and continue stirring the walnuts, until they feel lighter and break crisply when broken by hand. Be careful to avoid browning or burning by moving the walnuts around often and keeping an eye on them while they toast. Toasting should take no more than eight minutes. More information on roasting and toasting nuts.
As soon as you have cut the avocado into cubes, squeeze lemon juice onto the cubes and gently toss them around with your hands to evenly coat each piece. This will keep them from turning brown in spots while you wait to serve the salad.
I love using arugula, or rocket, for salad greens! It has a fresh peppery flavor and is good for your health. Arugula is a cruciferous vegetable (cancer fighting), has vitamin K for your bones, and contains an antioxidant that lowers glucose levels. If you’re a big arugula fan, too, you might also like to try Cranberry Arugula Pasta Salad or Apple Pecan Arugula Salad.
This recipe is based on one I found at Gimme Some Oven. You might like a sprinkle of nutritional yeast on top of the salad to add a cheesy flavor. You can toss it into the entire salad before serving, or serve it alongside for each diner. This salad is absolutely perfect for spring and summer, brunches or potlucks and get-togethers!