Arugula Salad with Jalapeño Vinaigrette
  • Servings: 8
  • Preparation Time: 10
  • 1/4 cup (60 ml) lime juice
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) fresh coriander, finely chopped
  • 1 Tbsp onion, finely chopped (approx. 1/4 onion OR 2 green onions, finely sliced)
  • 1/2 jalapeño, seeded and finely chopped
  • 1 tsp finely minced garlic (approx. 1 small garlic clove or 1/2 medium sized clove)
  • 1 tablespoon (15 ml) honey or maple syrup
  • Salt and pepper, to taste
  • 3-4 cups arugula
  • 1 head lettuce, chopped
  • 2 tomatoes, seeded and cut into 16 wedges
  • 1 mango, peeled and thinly sliced (optional - you can also experiment with other fruits- ex: apples)
  1. In a bowl, blend all the vinaigrette/dressing ingredients with a whisk. Season with salt and pepper.
  2. In a bowl, blend all salad the ingredients. Add the salad vinaigrette/dressing.
FEATURING: Arugula, lettuce, onion (or green onion), jalapeño pepper, tomatoes, garlic, and coriander. A vinaigrette with a great twist that is surprisingly not too overpowering. This recipe is slightly adapted from Ricardo Cuisine. If I happen to have lots of arugula, I just use arugula, as the original recipe calls for. Otherwise, I like to add regular lettuce in it too.