Best 7 Arugula Avocado Salad With Pumpkin Seeds Recipes
Arugula avocado salad with pumpkin seeds is a delectable and nutritious dish that combines the peppery flavor of arugula, the creamy richness of avocado, and the nutty crunch of pumpkin seeds. This vibrant salad is not only visually appealing but also packed with essential vitamins, minerals, and healthy fats. Whether you're looking for a quick and easy lunch option or a refreshing side dish to complement your main course, this arugula avocado salad is sure to satisfy your taste buds and nourish your body.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA-AVOCADO SALAD WITH PUMPKIN SEEDS
This arugula-avocado salad will give a power boost to your day with the healthy fats in the avocados and the omega-3s found in the seeds. Especially for the avocado lovers in my family! The serving suggestion is for a side dish.
Provided by Anastasia
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
- Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
- Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
- Scatter the reserved avocado and pepitas on top and serve immediately.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 12 g, Fat 26.6 g, Fiber 7.9 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 104.7 mg, Sugar 2.2 g
ARUGULA SALAD
Steps:
- In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.
ARUGULA AND AVOCADO SALAD WITH SHAVED PARMESAN
This is one of the recipes from Raising the Salad Bar, a book I received in the Cookbook Swap.This is a simple, classic combination of arugula,avocado and shaved Parmesan cheese with a lemony dressing.
Provided by Sageca
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
- Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
ARUGULA-AVOCADO SALAD WITH PUMPKIN SEEDS
This arugula-avocado salad will give a power boost to your day with the healthy fats in the avocados and the omega-3s found in the seeds. Especially for the avocado lovers in my family! The serving suggestion is for a side dish.
Provided by Anastasia
Categories Arugula Salad
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
- Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
- Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
- Scatter the reserved avocado and pepitas on top and serve immediately.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 12 g, Fat 26.6 g, Fiber 7.9 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 104.7 mg, Sugar 2.2 g
BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS
Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes three 2-cup servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss beets, celery, cucumber, and scallions.
- To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.
Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g
ARUGULA SALAD WITH ARTICHOKE, RICOTTA SALATA AND PUMPKIN SEEDS
Provided by Molly O'Neill
Categories salads and dressings
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Slice the top 1/3 off each artichoke. Remove the outer leaves and rub the artichoke with lemon.
- Heat the oil in a pot, and saute the garlic for 5 minutes or until golden. Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half. Add the herbs, peppercorns, stock and water. Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes. Remove the artichokes and cool.
- Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups. Pour the liquid in a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes. Set aside to cool.
- Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.
- Put the reduced braising liquid in a blender on low, and drizzle in the oils. Season to taste.
- Toss the arugula, frisee and artichoke hearts with the vinaigrette. Divide among 6 plates. Arrange the cheese on top and sprinkle with the pumpkin seeds. Drizzle the pumpkin-seed oil around the perimeter and serve.
ARUGULA AND AVOCADO SALAD WITH BAGNA CAUDA DRESSING
Provided by Melissa Clark
Categories quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
- In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 192 milligrams, Sugar 1 gram
Tips:
- Choose fresh and ripe avocados for the best flavor and texture.
- Use a sharp knife to slice the avocados to prevent them from becoming mushy.
- Add a squeeze of lemon or lime juice to the avocado slices to keep them from browning.
- Toast the pumpkin seeds in a skillet over medium heat for a few minutes, or until they are fragrant and golden brown.
- Use a variety of greens for the salad, such as arugula, spinach, or romaine lettuce.
- Add other vegetables to the salad, such as tomatoes, cucumbers, or red onions.
- Use a light and flavorful dressing, such as a vinaigrette or lemon-tahini dressing.
- Serve the salad immediately after making it, as the avocado will start to brown over time.
Conclusion:
Arugula avocado salad with pumpkin seeds is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with nutrients, including vitamins A, C, and K, as well as fiber and healthy fats. The salad is also easy to make and can be customized to your liking. So next time you are looking for a healthy and flavorful salad, give arugula avocado salad with pumpkin seeds a try.
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