Recipe

		Tomato, Arugula and Avocado Salad
		Serving Size - 4
		Prepared By - Rey
		Recipe Rating	Printer Friendly Recipe

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 small garlic clove, minced

2 1/2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

5 ounces baby arugula

1 cup grape tomatoes, halved

1 Hass avocado—peeled, pitted and cut into 1/2-inch dice

In a large bowl, whisk the lemon juice with the vinegar, mustard and garlic. Gradually whisk in the olive oil and season with salt and pepper. Add the arugula, tomatoes and avocado, toss gently to coat and serve.