Description
This vegan arugula avocado salad with soy sauce-scallion dressing is super simple to make and requires zero cooking.
Ingredients
Scale
For the Dressing
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 1 teaspoon maple syrup
- 3 medium scallions (white and green parts), chopped
For the Salad
- 6 packed cups arugula
- 2 medium ripe avocados
- 1 tablespoon toasted sesame seeds
Instructions
- In a small bowl, whisk together all the dressing ingredients.
- Arrange the arugula on a serving platter.
- To serve the avocado in the pretty shape shown here, cut the avocado lengthwise through the stem. Then remove the pit by swiftly planting a sharp knife into it, twisting the knife to loosen the pit, then pulling it out.
- Using a soup spoon, carefully scoop the avocado flesh out of the skin – in a single piece if possible. Then place the avocado cut-side down on a cutting board and make long, thin cuts with the knife. Finally, press on the avocado with your fingers to fan the slices out. (Refer to step-by-step photos in the main recipe content for guidance.)
- Transfer the slices onto the arugula. Spoon the dressing on the salad and serve immediately.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 200
- Sodium: 450 mg
- Fat: 18 g
- Carbohydrates: 11 g
- Fiber: 6.7 g
- Protein: 3.2 g
