April 24th, 2024
Recipes
Arugula Salad with Almond and Cucumber
Valentina P
- Difficulty
•
- Time 15"
This easy arugula salad recipe is loaded with toasted almonds, cucumber, tomatoes, and a hint of salty parmesan. Quick sourdough croutons and a simple balsamic vinaigrette finish it off.
How To MakeDiet Type: Classic
Shopping List
- 3 handfuls arugula (about 2.5 ounces)
- 1 large slice sourdough bread (about 1 cup diced)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup english cucumber, quartered and sliced
- 1/4 cup slivered almonds
- 1/4 cup grated parmesan
- balsamic vinaigrette, to taste (Note 1)
Instructions
- Step 1: Heat a dry frying pan over medium-high heat. Add the slivered almonds and toast them for 3 to 4 minutes, or until they are golden and fragrant. Shake the pan often to avoid burning. Transfer to a bowl to cool.
- Step 2: Preheat the oven to broil and chop the bread into large crouton-sized pieces. Drizzle the bread with some olive oil and spread on a baking sheet. Broil for 1 minute per side, or until the bread is toasted and crunchy on both sides. Keep an eye on it to avoid burning. Transfer to a plate after toasting.
- Serve: Combine the arugula, tomatoes, cucumber, toasted almonds, and parmesan in a mixing bowl. Drizzle with balsamic vinaigrette and toss to combine. Fold in the warm croutons and divide onto plates. Enjoy.
Recipe Notes
Note 1: To make a homemade vinaigrette, combine 2.5 tablespoons of extra-virgin olive oil + 1 tablespoon balsamic vinegar + 1 teaspoon dijon mustard + 1 chopped garlic clove + 1 teaspoon honey or sugar + 1 teaspoon dried thyme (optional) + salt and pepper to taste. Whisk with a fork until smooth.
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Arugula Salad with Almond and Cucumber
PT15M 3 handfuls arugula (about 2.5 ounces) 1 large slice sourdough bread (about 1 cup diced) 1/2 cup cherry tomatoes, halved 1/2 cup english cucumber, quartered and sliced 1/4 cup slivered almonds 1/4 cup grated parmesan balsamic vinaigrette, to taste (Note 1) Gluten Free 2 Servings
Ingredients:
