Ingredients Jump to Instructions ↓

  1. 1/2 cup plain yogurt

  2. 1 tsp lemon juice

  3. 1 tbsp olive oil

  4. 1 tbsp water

  5. salt to taste

  6. pinch of cayenne

  7. 1 bunch arugula, washed and stemmed

  8. 2 pink grapefruit, peeled and sectioned

  9. 2 ripe avocado, pitted, peeled, and sliced

  10. 1/4 cup toasted pine nuts

  11. wedge of Parmesan cheese

  12. fresh ground black pepper to taste

  13. blackberries

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the yogurt, lemon juice, olive oil, water, salt, and cayenne. Set aside until needed.

  2. Divide the arugula on to 4 chilled plates. Top each plate with the grapefruit and avocado. Using a potato peeler, peel thin slices of cheese off the wedge of Parmesan (about 4-5 thin slices per salad. Drizzle over the yogurt dressing, and sprinkle over the pine nuts. Finish each salad with a light grind of fresh ground black pepper, and top with a fresh blackberry if desired. Serve immediately.


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