grapefruit balsamic vinegar, or high quality balsamic vinegar
basil olive oil, or your favorite salad olive oil
Instructions
Divide the baby arugula leaves equally on two small salad plates.
Top with cut cherry tomatoes and cucumbers.
Sprinkle on pine nuts and some home-made croutons.
Layer slices of avocado on top of the salad.
Drizzle on some grapefruit balsamic vinegar and basil olive oil (or your favorite balsamic and olive oil combo), and top with freshly ground black pepper. Enjoy!
Notes
Quantities - The amounts of each ingredient listed above is meant to be a general guideline to prep the salad. So please feel free to add more or less as needed.Dressing - I love using local fruit and herb balsamic and olive oils for my salad dressing. But if you don't have access to these, I recommend using any balsamic and good extra virgin olive oil, combined with a tiny amount of maple syrup for sweetness if desired. Home-made croutons - I use this recipe when making my own croutons, but you can just as easily omit them or use store-bought. Gluten-Free - Omit croutons or get gluten-free croutons.