Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette (Vegan, Gluten-Free)

Sharon Palmer

Celebrate the cold days of winter with this gorgeous, candy-colored Arugula Salad with Radishes and Avocado! That’s thanks to the pretty pastel shades of radishes in pink, lilac and white juxtaposed against the soft green hues of arugula and avocados. But the flavors are anything but subtle: Spicy radishes, pungent arugula, creamy avocados, nutty pepitas, earthy truffles, and tangy citrus! This Arugula Salad won’t soon be forgotten. Plus, it’s all inspired by the seasonal offerings of the California farmers market, and my own backyard. But you can find these ingredients in just about any supermarket. So get to cooking to impress today!

 

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Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette (Vegan, Gluten-Free)


  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x
Scale

Ingredients


Instructions

  1. Toss together arugula, radishes, avocados, and pepitas.
  2. Drizzle with truffle-flavored olive oil and lemon juice.
  3. Sprinkle with a pinch of sea salt and freshly ground black pepper.

Nutrition

  • Serving Size: 1 serving
  • Calories: 72
  • Sugar: 3 g
  • Sodium: 309 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 2 g

Keywords: Salad, Avacado, Arugula, Radish

Try a few of my other favorite plant-based salad recipes:

Purple Cauliflower Salad with Lemon Vinaigrette
Mandarin, Quinoa, and Kale Bowl
Green and Gold Brown Rice Salad

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