Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette

Celebrate seasonal produce with this gorgeous, candy-colored Arugula Salad with Radishes and Avocado! Thanks to the pretty shades of radishes in pink, lilac and white (check out my watermelon radishes featured here) juxtaposed against the soft green hues of arugula and avocados, this super-easy salad recipe glows with beauty. But the flavors are anything but subtle: Spicy radishes, pungent arugula, earthy avocados, nutty pepitas, savory truffles, and tangy citrus! This completely plant-based (vegan), gluten-free Arugula Salad won’t soon be forgotten. Plus, it’s all inspired by the seasonal offerings of the farmers market, and my own backyard. But you can find these ingredients in just about any supermarket.You can use a truffle-flavored olive oil in this vinaigrette—or replace it with traditional olive oil if you like. With only 6 ingredients, you can get this recipe done in 10 minutes! Get to tossing your salad today to impress!

Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette

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(8 votes, average: 4.50 out of 5)
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4.5 from 8 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

The gorgeous shades and fabulous flavors of radishes, avocados, arugula, and pumpkin seeds come together in this easy, plant-based, gluten-free Arugula Salad with Radishes and Avocados.

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Ingredients

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• 4 cups arugula leaves, torn
• 6 radishes, assorted colors, trimmed, and thinly sliced
• 1 avocado, sliced
• ¼ cup pepitas (pumpkin seeds, shelled)
• 1 tablespoon truffle-flavored olive oil*
• 1 tablespoon lemon juice
• Pinch sea salt
• Freshly ground black pepper, to taste

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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.
4. Toss lightly to distribute. Serve immediately.

Notes

*You can find truffle-flavored olive oil in many well-stocked supermarkets, or online. If you can’t find it, substitute your favorite extra virgin olive oil.

• Prep Time: 10 minutes
• Category: Salad
• Cuisine: American

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

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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