Arugula Caprese Salad
Arugula Caprese Salad puts a fun twist on the classic summer salad. Citrusy lemon pairs perfectly with tomatoes, mozzarella, basil, and more over a bed of fresh and bright arugula.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Appetizer, Salad
Cuisine: American
Servings: 4
Calories: 192kcal
Cutting Board
Knife
strainer
Salad bowl
Mixing spoon
Zester
Measuring Cups
- 4-5 stems fresh lemon basil
- 1 bag arugula
- 1 cup mozzarella balls
- 1 cup cherry tomatoes
- ½ avocado
- ½ lemon
- ½ cup Litehouse Lemon Basil Dressing
- ¼ cup shaved parmesan
- salt and pepper to taste
Wash all ingredients and pat dry.
Using a knife, halve mozzarella balls into bite sized pieces. Chop and dice tomatoes and basil leaves. Slice the avocado.
Place arugula in a salad bowl. Add mozzarella pieces, tomatoes, basil, and avocado.
Squeeze half of a lemon over the salad. Then, using a handheld zester, zest the lemon over the salad.
Top with shaved parmesan and Lemon Basil Dressing.
Garnish with salt and pepper.
Eat up and enjoy!
This salad is best served fresh, but you can store in the refrigerator for up to three days. Keep the avocado and dressing separate until ready to enjoy.
How fresh your ingredients are will really make this dish shine. Try using homegrown/farmers market basil, ripe cherry or heirloom tomatoes, etc if you have access!
Serving: 1 serving | Calories: 192kcal | Carbohydrates: 8g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 106mg | Sodium: 430mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g