Bright, crisp, and easy to pull together.

Peppery arugula with fresh vegetables, something creamy, and a simple lemon dressing. Light but satisfying, and easy to adapt based on what you have and what you love.

INGREDIENTS

• a few handfuls of arugula (about 4 cups)
• a handful of cherry tomatoes, halved
• ½ cucumber, sliced
• a small amount of red onion, thinly sliced
• 1 avocado, diced
• a small handful of walnuts, chopped (toasted if you like)

For the dressing
• a drizzle of olive oil (about 2–3 tbsp)
• a squeeze of lemon (about 1 tbsp)
• a small spoonful of Dijon mustard
• a pinch of sea salt
• a few cracks of black pepper

METHOD

• In a small bowl or jar, whisk together olive oil, lemon, Dijon, salt, and pepper
• Add arugula, tomatoes, cucumber, and red onion to a large bowl
• Gently fold in avocado
• Drizzle dressing over and toss lightly to coat
• Top with walnuts just before serving

METHOD

• In a small bowl or jar, whisk together olive oil, lemon, Dijon, salt, and pepper
• Add arugula, tomatoes, cucumber, and red onion to a large bowl
• Gently fold in avocado
• Drizzle dressing over and toss lightly to coat
• Top with walnuts just before serving

SWAPS & NOTES

• Dress just before serving to keep it crisp
• Use less onion if you want a milder flavor
• Toasting the walnuts brings out more depth, but raw works too
• Works as a side or a base for whatever protein you have