This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.

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  • Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Nutrition Facts

282 calories; protein 2.9g; carbohydrates 13.7g; fat 25.4g; cholesterol 1.8mg; sodium 501mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2011
The dressing alone gets five stars! The flavor is so complex--slightly sweet, savory, citrusy. I subbed shallot for onion because I prefer the milder flavor, and I'm glad I did, because it was still a dominant flavor. I also used 2T olive oil and 2T water instead of the full 1/4 cup. The texture was like a thin mousse: fluffy, but loose enough to coat the salad nicely. I think you could add water until you get the desired thickness. I liked it better without the Parmesan. This was so easy and so yummy--a definite keeper! Read More
(11)

Most helpful critical review

Rating: 3 stars
05/20/2011
The recipe is not bad but we weren t impressed with it. The dressing sounded spectacular but turned out just nothing especial for us. All we could taste was avocado. I added a little more olive oil and the dressing wasn t very thick. Read More
(6)
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/20/2011
The dressing alone gets five stars! The flavor is so complex--slightly sweet, savory, citrusy. I subbed shallot for onion because I prefer the milder flavor, and I'm glad I did, because it was still a dominant flavor. I also used 2T olive oil and 2T water instead of the full 1/4 cup. The texture was like a thin mousse: fluffy, but loose enough to coat the salad nicely. I think you could add water until you get the desired thickness. I liked it better without the Parmesan. This was so easy and so yummy--a definite keeper! Read More
(11)
Rating: 5 stars
04/04/2011
I think I am going to love this. The dressing tastes great; mine turned out pretty thick though. Is that typical for others? Read More
(9)
Rating: 3 stars
05/20/2011
The recipe is not bad but we weren t impressed with it. The dressing sounded spectacular but turned out just nothing especial for us. All we could taste was avocado. I added a little more olive oil and the dressing wasn t very thick. Read More
(6)
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Rating: 4 stars
05/24/2011
Easy to make everthing came out like its should but it got mix reviews at the table: ( Read More
(5)
Rating: 1 stars
11/08/2012
Sorry but I followed the dressing recipe to the letter but the end result was inedible. I checked the recipe to see if I had the vinegar amount correct as that was all I could taste. Asked my daughter to try it and she said it was awful.. I don't know what went wrong but this was a pre-brunch disaster. Read More
(3)
Rating: 4 stars
11/18/2012
The dressing was really good. The fresh herbs makes this. I wouldn't bother if I didn't have fresh herbs. Although I read the reviews and added more liquid ( grapefruit juice) to tarten it up as well as to thin it out. It made twice as much dressing as I needed perhaps with the additional liquid. The salad itself is a good platform to add to. For the future I will add mandarin orange and maybe mushroom slices. After allowing the dressing to blend it is not quite as oniony as it was when first made. I would NOT add more pieces of onion as the picture depicts. Although the color presentation is beautiful. I am a BIG onion lover so this is saying something. Maybe using shallots if you are just going to serve the dressing rapidly rather than in a few hours like I did. Also maybe croutons or something to add a little crunch would spiffy up the salad as well. Next time I will use love loaf with a smear of blue or Camembert cheese or crostini as accents Do NOT use the cheap Parmesan that is dry and grated from a green can... that will look terrible and lack flavor. Get a nice hunk of cheese and shave it don't grate it. Don't even shred it... Overall This is a recipe that will go into rotation with a few tweaks.. I will use it as a main course as suggested. Read More
(3)
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Rating: 5 stars
03/19/2012
I made this recipe and let me tell you... it is off the charts DE - LIC - IOUS!!! The dressing is soooo tasty with the lime honey sea salt herbs and everything else! It's awesome! Make this as the MAIN DISH! Salads can be dinner too! Read More
(3)
Rating: 5 stars
11/23/2017
This salad is phenomenal. Not a salad lover so I'm hard to impress. Read More
Rating: 5 stars
10/14/2012
AMAZING! Read More
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