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arugula, sauerkraut and avocado salad

Arugula, Avocado and Tomato Salad

This arugula, avocado and tomato salad is perfect as a small side dish with a nutrient-dense ingredient that adds enzymes and probiotics.

Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 338 kcal
Author Sarah Pope MGA

Ingredients

Instructions

  1. Add 1/2 cup baby arugula leaves to each of two small bowls to make a bed.

  2. Coarsely chop cucumber and layer half the amount on top of each bowl of arugula.

  3. Dice cherry tomatoes and avocado and add half the amount to each bowl.

  4. Spread 1 tablespoon of sauerkraut evenly over each salad.

  5. Drizzle 2 tablespoons of extra virgin olive oil and 1 teaspoon of balsamic vinegar evenly on each salad

  6. Serve immediately. Refrigerate leftovers in a sealed container.

Nutrition Facts
Arugula, Avocado and Tomato Salad
Amount Per Serving (1 small salad)
Calories 338 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 5g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Sodium 150mg6%
Potassium 244mg7%
Carbohydrates 7g2%
Fiber 3g12%
Protein 2g4%
Vitamin A 300IU6%
Vitamin C 11mg13%
Calcium 100mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.