Avocado-Arugula Salad with Basil-Mustard Vinaigrette
A dressing made with flaxseed oil brings heart-healthy omega-3s to this flavorful salad. Accompany the salad with thick slices of whole-grain peasant bread and, perhaps, a wedge of cheese.
  • 1/4 cup flaxseed oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons chopped fresh basil leaves
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, smashed and peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups baby spinach
  • 3 cups arugula
  • 1 pint cherry tomatoes
  • 1/2 cup slivered red onion
  • 1 avocado, cut into 1/2-inch cubes

1. In a small jar, combine flaxseed oil, vinegar, basil, mustard, garlic, salt, and pepper. Cover and shake until well combined.

2. In a large salad bowl, combine spinach, arugula, tomatoes, red onion, avocado, and dressing. Toss to combine.

Nutritional Information
Per serving: 239 calories, 22g total fat, 2.5g saturated fat, 7.3g monounsaturated fat, 11g polyunsaturated fat, 4g dietary fiber, 3g protein, 12g carbohydrate, 0mg cholesterol, 241mg sodium.
Good source of: omega-3s.

Date Published: 09/19/2005 > Printer-friendly Version

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