Arugula salad with soy lime vinaigrette
This arugula salad with soy lime vinaigrette started off as an attempt to recreate a similar one I had in a restaurant in Manhattan a few weeks ago.
All the flavors were so complimenting that I couldn’t stop thinking about this simple yet sharp and oh-so refreshing salad. It’s such a strange combination too: stinky blue cheese (stilton) with sweet apple slices (I use Honeycrisp), creamy avocado, peppery arugula and dressed in this super bright and acidic soy lime vinaigrette.
It’s a lot of different flavors to throw into one salad but I’m telling you, it’s crazy delicious!
I am totally addicted to this salad. I’m not kidding you, I must have made this arugula salad with soy lime vinaigrette four times last week and I’m already beginning to crave it this week.
Thankfully, Ben loves it as much as I do so I don’t have to worry about looking like a one trick pony!
We eat it as a side but you can double the recipe or add a protein on top like a nice piece of salmon or tuna, and have it as a main dish. Not only will it be delicious, it will also be healthy and filling!
I like to serve this arugula salad with soy lime vinaigrette with a simple spaghetti vongole (it’s better to serve it with milder tasting dishes since it has such assertive flavors), with a skinny sugar snap pea soup or a crustless edamame quiche.
Oh and make your way over to Elizabeth Arden’s Prevage page for a chance to win 100$!
Arugula salad with soy lime vinaigrette
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 people 1x
- Category: Salad
- Cuisine: American
Description
Welcome the warm weather with this very refreshing, sharp and bright arugula salad with soy lime vinaigrette.
Ingredients
- 1 avocado
- 4–6 cups arugula
- 1 apple
- 1/4 cup blue cheese (or feta cheese)
Soy lime vinaigrette:
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 shallot (thinly sliced)
- salt and pepper to taste
Instructions
- Put all the ingredients for the vinaigrette in a sealed container and shake well until the mixture has emulsified. Season with salt and pepper.
- Divide all the ingredients for the salad equally into two bowls and drizzle about 2 tablespoons of soy-lime vinaigrette on top. Serve.
Notes
You will have plenty of soy lime vinaigrette left. I like to serve it on the side in case anyone wants to add more to their salad. The soy lime vinaigrette will keep in the fridge for about a week.
Nutrition
- Serving Size:
- Calories: 441
- Sugar: 13.6 g
- Sodium: 1962.8 mg
- Fat: 34.8 g
- Saturated Fat: 8.2 g
- Carbohydrates: 29.4 g
- Fiber: 11.6 g
- Protein: 11.3 g
- Cholesterol: 12.7 mg
