• 4 cups young arugula leaves, rinsed and dried
  • 1 cup cherry tomatoes, halved
  • ¼ cup pine nuts
  • 2 tablespoons grapeseed oil or olive oil
  • 1 tablespoon rice vinegar
  • salt to taste
  • freshly ground black pepper to taste
  • ¼ cup grated Parmesan cheese
  • 1 large avocado – peeled, pitted and sliced
  • Directions

  • Step 1

    In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.


  • Step 2

    Divide salad onto plates, and top with slices of avocado.

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