Lil' Luna · by Kristyn Merkley★ 5.0 (7)
Arugula Salad Recipe
NUTRITION · PER SERVING10M COOK
CAL 12%·PRO 11%
CARBS 10G17% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 20G78% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh arugula salad with cherry tomatoes, pine nuts, avocado, and parmesan shavings dressed in olive oil and rice vinegar. Light and can serve as a main or side dish.
mainmediterraneansaladgluten freevegetarian
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups young arugula leaves (rinsed and dried)
- 1 cup cherry tomatoes
- 1/4 cup pine nuts
- 2 TB olive oil
- 1 TB rice vinegar
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- 1 large avocado (peeled, pitted and sliced)
At a glance
PER SERVING · TIME 10M
CAL 12%·PRO 11%
CARBS 10G17% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 20G78% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 318mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 383mg
- Calcium
- 135mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.