Ingredients

• 1 avocado - peeled , pitted and diced
• 0.25 cups chopped red onion
• 2 tablespoons fresh lime juice
• 2 tablespoons grapefruit juice
• 2 tablespoons rice wine vinegar
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons sea salt
• 0.25 cups olive oil
• 1 tablespoon honey
• 3 tablespoons chopped cilantro
• 1 leaf fresh mint , chopped
• 1 leaf fresh basil , chopped
• 2.5 cups baby arugula leaves
• 2 ounces kalamata olives , pitted and halved
• 2 ounces cherry tomatoes , halved
• 2 tablespoons freshly shaved Parmesan cheese , or to taste

Instructions

1. 1 Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
2. 2 Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Nutrition per serving