Avocado Arugula Salad
- Vegetarian
- Fall
- Summer
- Appetizer
- Dinner
- Lunch
30
Minutes
13
Ingredients
4
Servings
Ingredients
- 1 navel orange
- 3 cups torn country bread
- 3 tablespoon+ ¼ cup extra virgin olive oil
- Kosher salt
- 3 tablespoons fresh lemon juice
- 1 teaspoon grainy mustard
- 1 teaspoon honey
- Coarsely ground black pepper
- 8-9 cups (5 ounces) arugula and/or other salad greens
- 1 cup torn fresh herbs such as mint, tarragon, celery leaves, chervil
- 1 avocado, peeled and sliced thin
- 2-3 radishes, cut into wedges
- ¼ cup shaved Parmesan