Arugula Salad with Avocado Citrus Vinaigrette

Ingredients

• 1 avocado – peeled, pitted and diced
• 1/4 cup chopped red onion
• 2 tablespoons fresh lime juice
• 2 tablespoons grapefruit juice
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1/4 cup olive oil
• 1 tablespoon honey
• 3 tablespoons chopped cilantro
• 1 leaf fresh mint, chopped
• 1 leaf fresh basil, chopped
• 2 1/2 cups baby arugula leaves
• 2 ounces kalamata olives, pitted and halved
• 2 ounces cherry tomatoes, halved
• 2 tablespoons freshly shaved Parmesan cheese, or to taste

Directions

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.

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.