Avocado with Arugula Lemon Drizzle

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Spring 2015

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Avocado with Arugula Lemon Drizzle

Avocado with Arugula Lemon Drizzle
1/4 cup good-quality extra virgin olive oil
1/4 cup coarsely chopped arugula
1 tbsp. coarsely chopped fresh basil
2 large cloves garlic, crushed
3 tbsp. fresh lemon juice
1/4 tsp. sugar
Salt and freshly ground pepper to taste
1 cup arugula leaves
2 firm but ripe avocados, pitted, peeled and slices
1/4 cup thinly sliced red onion

Prep: 20 minutes, Cook: 5 minutes, Stand 1 hour, Serves: 4

1. Combine oil, chopped arugula, basil and garlic in a small saucepan; simmer over very low heat for 5 minutes. Remove from heat and let stand for 1 hour.

2. Pour through a mesh sieve, pressing to remove all oil. Whisk lemon juice, sugar, salt and pepper into oil.

3. Divide arugula leaves equally between 4 salad plates and top with avocado and onion slices; drizzle with seasoned oil.

Nutritional Information:
300 calories, 2 g protein, 29 g total fat (4 g sat., 0 g trans), 11 g carbohydrate, 7 g fiber, 2 g sugar, 0 mg cholesterol, 10 mg sodium, 7 points


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