Here's what you'll need....
I forgot to buy arugula, so I just used some rainbow kale, and massaged a little of the dressing with the kale leaves for a few minutes and it was perfect. Feel free to just use what you have on hand. I also tried this using nectarines instead of tomato...both work great so get creative in your kitchen and see what happens.
Blueberry Arugula Salad with Lime-Orange Dressing
This salad is summer on a plate. Crisp, tangy and sweet all wrapped into one salad. Make it before the best of summer’s fruit is gone!
Yields: 4-6 servings
For the salad:
1 head of tender Boston lettuce, rinsed well and dried
1 package of arugula or any other greens, rinsed well and dried
2 avocados, peeled, pitted and cubed
4 ripe nectarines, washed and cubed (or tomatoes)
1 pint of blueberries
1-6 ounce jar of artichoke hearts, marinated and quartered, drained
For the dressing:
1/2 cup of freshly squeezed orange juice
2 tablespoons fresh lime juice
½ teaspoon of freshly grated orange zest
½ teaspoon freshly grated lime zest
½ teaspoon raw sugar or honey
¼ teaspoon salt
1/3 cup of olive oil
1. Using a kitchen knife to shred the lettuce and the arugula into strips. Place in a large bowl and set aside.
2. To prepare the dressing, whisk together the orange and lime juices, zests, sugar and salt, in a small bowl. While whisking with one hand, drizzle the olive oil into the mixture with the other, and continue to whisk together until well blended.
3. Just before serving the salad, toss about half the dressing with the greens to coat. Add remaining salad ingredients, and dress to taste with the rest of the vinaigrette.
I took this pic the other night while out on the pier. It was that perfect summer evening on the Hudson...loved checking out all the sailboats. Why don't I know anyone with a boat!!??!
Wishing you all a wonderful weekend!