Ingredients
 
  • 4 c arugula
  • 1 large cucumber
  • 1 medium avocado
  • 2 c grape tomatoes
  • 1 tbsp basil, thinly sliced
  • 1 tbsp fresh oregano, chopped
  • 1 clove garlic, minced
  • 1 c Kalamata olives, rinsed thoroughly under cold water
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp black pepper
Instructions
 
  1. Make a bed of 1 cup arugula on each of four salad plates.
  2. Rinse and peel the cucumber. With a julienne peeler, slice to make noodles stopping once you get down to the seeds.
  3. Cut the avocado and slice into 1/2 inch pieces
  4. Rinse grape tomatoes and slice in half.
  5. In medium sized mixing bowl, combine basil, oregano, garlic, avocado and Kalamata olives. Spoon onto plated arugula.
  6. In small container, combine lemon juice, olive oil, vinegar, and pepper and shake well.
  7. Drizzle over salads just before serving.