Grape, Avocado and Arugula Salad
This Grape, Avocado and Arugula Salad is full of amazing, fresh flavor. And it's easy to make. And naturally gluten-free. And SO GOOD!
Somehow, I kind of forgot about grapes.
Like, I basically spaced off that they existed for about a year. I just kind of forgot about them. They never crossed my mind when planning ingredients for a big salad. They never made it into my shopping bag. I’m pretty sure they never made it into my mouth for nearly a year, save for (ahem) a few glasses of wine.
How did I forget about grapes?!?
Please tell me I’m not the only one who completely spaced off the existence of a delightful food for awhile. (And even if not, you can just pretend so I don’t feel crazy.)
Anyway, big dramatic grape story aside, you can probably guess that this wave of fruit amnesia finally lifted and this story had a happy ending when my eyes landed on a beautiful bunch of red seedless grapes at the store a few weeks ago. And something clicked and I finally saw them. And then immediately started craving their sweet, crisp, pop-able, grapey goodness. And then this beautiful salad happened when I came home with — oh — about 5 pounds of grapes. You know, to make up for lost time. With me. And the grapes.
And let me tell you, it was grape-a-licious.
I feel like salad photos are always a bit like Where’s Waldo puzzles for me. I always want to play detective and see if I can spot the
red and white hat ingredients before they’re listed. Can you see them all?
Well, let’s just dive into it. Because they make for a heck of a yummy combination when tossed together to make a salad.
- arugula (fresh, peppery, and still my all-time favorite salad green)
- grapes galore (I went for multicolor using halved red and green seedless grapes)
- avocado (because I can’t seem to make a salad without it)
- goat cheese (or any soft cheese)
- toasted walnuts (or pecans, or whatever nut sounds good)
- red onion (thinly sliced, and also quite pretty)
- not pictured: white balsamic vinaigrette (made with my favorite white balsamic vinegar, but you could also use traditional vinegar)
If you want to add in some extra protein, I recommend adding in either:
- grilled chicken
- grilled shrimp
- crispy tofu
If you want to make it vegan:
- just nix the goat cheese, and add in a tablespoon or two of nutritional yeast or vegan cheese if you’d like
- or just don’t even worry about adding cheese (the salad stands well on its own without it)
If you want to make it gluten-free:
- hakuna matata — it’s already naturally gluten-free
You’ll need to:
- Add all of your ingredients together in a big bowl, drizzle on your dressing, and toss everything until combined
- (That’s it!)
And then if you want to be like me, be sure to get a grape in every delicious bite to make up for lost time.
Seriously, this salad was wonderfully light and fresh and flavorful and I plan to make it again immediately when I get back from Europe, because it was that good.
Viva the grapes!
Grape, Avocado and Arugula Salad
- 6 cups fresh arugula, loosely packed
- 2 cups halved seedless grapes, red or green or a mix
- 1 avocado, peeled, pitted and diced
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped toasted walnuts or pecans
- half a small red onion, peeled and thinly sliced
- balsamic vinaigrette (ingredients below)
- 1/3 cup extra virgin olive oil
- 3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
- 2 Tablespoons honey or agave nectar, to taste
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly-cracked black pepper
Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.
Whisk all ingredients together for 30 seconds until combined.