How to Make Arugula Salad with Avocado, Parmesan Cheese and Lemon Vinaigrette - Episode 9

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

Start by making the lemon vinaigrette.

Juice one lemon using a lemon juicer to catch the pits.

Add two times the amount of extra-virgin olive oil to the lemon juice, estimating by eye.

Add a little bit of mustard to the mixture as an emulsifier.

Shake the dressing in a squeeze bottle and store it in the fridge if not using immediately.

Cut the avocado in half, scoop it out, and cut it into bite-sized pieces.

Add the avocado pieces to the salad and sprinkle with Parmesan cheese to your liking.

Drizzle some lemon vinaigrette over the salad, starting with a small amount.

Mix the salad using your hands or tongs, being careful not to mash the avocado.

Plate the salad, arranging the avocado pieces nicely.

Add extra dressing if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens