Avocado and Arugula Spring Salad

This beautiful and fresh spring or summer salad is so delicious, you will want to enjoy it every night of the week.

15 minutes

Difficulty

This is our estimate based on online research.
Calories:	273
Fat:	27 g
Carbohydrates:	5 g
Protein:	1 g
Calculated per serving.

Serves: 6

Ingredients

6 whole 6 whole 6 whole Roma Tomato, seeded, and chopped
1 whole 1 whole 1 whole Cucumber, quartered (seedless cucumber)
1 cup 1 cup 1 cup Kalamata Olives, pitted and sliced
2 cups 2 cups 2 cups Arugula
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
2 Tbsp 2 Tbsp 2 Tbsp Lemon Juice, (juice from 1/2 lemon)
1/2 tsp 1/2 tsp 1/2 tsp Sea Salt, coarse
1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
1 tsp 1 tsp 1 tsp Oregano, dried
2 whole 2 whole 2 whole Avocado, chopped
1/4 cup 1/4 cup 1/4 cup Feta Cheese, crumbled (omit for dairy-free option)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the tomato, cucumber, olives, and arugula to a large salad bowl, and stir to combine.
Dress with the olive oil, lemon juice, sea salt, black pepper, and oregano, and stir to combine evenly.
Gently fold in the chunks of avocado, and pieces of feta cheese (omit for dairy-free version).
This salad is best enjoyed the day it's made.