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Ok, I’m on a salad jag. What can I say?  All the vegetables and fruits in the market are so beautiful, they call out to me. So why not put them together? Technically avocado is a fruit, but most of us think of it as a vegetable, so that’s how I’ll refer to it.  Rich in healthful mono-saturated fat, avocados are nutrient dense, providing vitamins K, C, E folate and most of the B vitamins as well as fiber, lutein and magnesium. While we usually associate vitamin K with blood clotting, it is essential to building strong bones. Calcium cannot do it alone.

This pretty salad can serve as a first course. Or you can transform it easily into a light main-course with a sprinkling of sunflower seeds and a few tablespoons of crumbled ricotta salata, dry white goat cheese, or feta cheese. For the meat eaters out there, which includes me upon occasion, a paper-thin slice or two of prosciutto wouldn’t hurt, either.  Serves 2; recipe doubles easily.

  • 2 cups arugula, tough stems removed
  • 1/2 cantaloupe or honeydew melon, sliced, rind removed
  • 1 small avocado, peeled and sliced lengthwise
  • 1/4 cup blueberries
  • 1 tablespoon fresh lime juice, Banyuls vinegar, or white wine vinegar
  • 4 teaspoons extra virgin olive oil
  1. Arrange 1 cup of arugula on each of 2 salad plates.  Decorative arrange the melon and avocado slices on top. Scatter the blueberries over the salads.
  2. Drizzle the lemon juice or vinegar and olive oil over the salads. Serve at room temperature or slightly chilled.

    Avocado and Arugula Salad