Spinach and Arugula Salad
This Spinach and Arugula Salad is made with peppery arugula, spinach, avocado, grapefruit, berries, crunchy seeds, and a tangy tahini dressing made from ground sesame seeds. It's beautifully balanced, ready in just 10 minutes, and proof that a seemingly exquisite salad doesn't need to be complicated.
Servings: 6 Servings
Calories: 351kcal
Ingredients
- 4 Cups Arugula
- 4 Cups Spinach
- 2 Avocados sliced
- 1 Cup Cherry Tomatoes halved
- 1 Cup Blueberries
- 1 Grapefruit peeled & cut
- ½ Red Onion cut
- ½ Cup Pumpkin Seeds
- ¼ Cup Hemp Seeds
Dressing
- ¼ Cup Apple Cider Vinegar
- ¼ Cup Honey
- ¼ Cup Tahini
- 2 Lemons juiced
- ½ Cup Parsley
- 2 Cloves Garlic
Instructions
- Add all dressing ingredients to a blender or food processor and blend until completely smooth and creamy. The dressing should be pourable but thick enough to coat the back of a spoon. Taste and adjust for sweetness, brightness, or saltiness as needed.
- Wash and thoroughly dry the arugula and the spinach so the dressing clings properly. Slice the tomatoes, avocado, then thinly slice the red onion, and supreme the grapefruit by removing the peel and cutting out the segments.
- Add the arugula and the spinach to a large bowl and gently massage with a splash of olive oil. Add the prepared fruits, vegetables, and seeds to the salad.
- Drizzle the tahini dressing over the salad just before serving and gently toss until everything is lightly coated. Serve immediately while the greens are fresh and crisp.
Notes
- Toast Your Seeds: If your pumpkin seeds (pepitas) aren't already roasted, lightly toast them in a dry skillet for 3-5 minutes.
- Segment Your Citrus: Carefully remove all pith and membranes from grapefruit or oranges for juicy, bright citrus pieces.
- Massage Your Greens: Gently massage arugula and spinach with olive oil to soften the texture and mellow bitter bites for a balanced salad.
- Avocado Timing: Cut the avocado just before serving.
- Dressing the Salad: Toss greens with tahini salad dressing right before serving. Store dressing separately for meal prep or transport.
- Store Leftovers: Keep tahini dressing refrigerated up to 5 days. The salad is best eaten immediately after dressing for maximum freshness.
Nutrition
Calories: 351kcal | Carbohydrates: 36g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 36mg | Potassium: 815mg | Fiber: 9g | Sugar: 20g | Vitamin A: 3395IU | Vitamin C: 63mg | Calcium: 113mg | Iron: 4mg
