Why Make This Recipe
Arugula Citrus Salad is a bright, refreshing, and nutritious dish that’s perfect for any occasion. The combination of peppery arugula, creamy avocado, sweet orange, and crunchy almonds makes it a delightful mix of textures and flavors. It’s not just delicious; it’s also packed with protein and healthy fats, making it a great option for a light lunch or an impressive side dish.
How to Make Arugula Citrus Salad
Ingredients:
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth or water
- 5 oz arugula (about 5-6 cups)
- 1 can chickpeas, drained (15 oz)
- 2 medium avocados, slightly firm, cut into cubes
- 1 orange, peeled and chopped
- 1/2 cup slivered almonds
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp orange juice
- 2 tbsp lemon juice
- 1 clove garlic, crushed
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp chopped red onion or shallots
- Salt & pepper
Directions:
- Add the quinoa and vegetable broth to a saucepan and bring it to a boil. Once boiling, cover the pot and reduce the heat. Let it simmer for 15-20 minutes until all the liquid is absorbed. Remove the pot from heat and let it sit for 10 minutes while you prepare your salad ingredients. After 10 minutes, fluff the quinoa with a fork and season with a little salt.
- While the quinoa cooks, add the slivered almonds to a sheet pan and set them under the broiler for 2-3 minutes to toast. Alternatively, you can toast them in a small pan over medium heat until they start to brown.
- Prepare your salad dressing by combining all of the dressing ingredients together.
- Add the arugula to a large salad bowl and toss it with half of the dressing.
- Add the quinoa, chickpeas, oranges, avocado, toasted almonds, and cheese. Top with the remaining dressing and toss to combine.
How to Serve Arugula Citrus Salad
Serve Arugula Citrus Salad chilled or at room temperature. It makes a great main dish or a side that pairs well with grilled meats or seafood. Garnish with extra slivers of almonds and feta for added crunch and flavor.
How to Store Arugula Citrus Salad
You can store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the avocados may brown over time. To keep the salad fresher, consider storing the dressing separately and adding it just before serving.
Tips to Make Arugula Citrus Salad
- Make sure to use slightly firm avocados to avoid them becoming mushy in the salad.
- Toasting the almonds enhances their flavor, so don’t skip this step.
- Feel free to adjust the dressing to your taste by adding more citrus or a pinch of honey for sweetness.
Variation
You can customize this salad by adding other ingredients like grilled chicken, cooked shrimp, or different nuts and seeds. Substitute the feta cheese with goat cheese or omit it for a vegan option.
FAQs
Q: Can I make this salad in advance?
A: Yes, you can prepare the quinoa and the dressing up to a day in advance. Just combine everything right before serving for the freshest taste.
Q: Is this salad gluten-free?
A: Yes, this Arugula Citrus Salad is gluten-free, as it uses quinoa instead of traditional grain-based ingredients.
Q: Can I use different vegetables?
A: Absolutely! You can add any crunchy vegetables like cucumbers or bell peppers to make it even more colorful and nutritious.
Arugula Citrus Salad
Ingredients
Method
- Add the quinoa and vegetable broth to a saucepan and bring it to a boil.
- Once boiling, cover the pot and reduce the heat. Let it simmer for 15-20 minutes until all the liquid is absorbed.
- Remove the pot from heat and let it sit for 10 minutes while you prepare your salad ingredients.
- After 10 minutes, fluff the quinoa with a fork and season with a little salt.
- While the quinoa cooks, add the slivered almonds to a sheet pan and set them under the broiler for 2-3 minutes to toast.
- Alternatively, toast them in a small pan over medium heat until they start to brown.
- Prepare your salad dressing by combining all of the dressing ingredients together.
- Add the arugula to a large salad bowl and toss it with half of the dressing.
- Add the quinoa, chickpeas, oranges, avocado, toasted almonds, and cheese.
- Top with the remaining dressing and toss to combine.