Arugula and Tomato Salad

Name: Arugula and Tomato Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 cups baby arugula, washed; 2 cups cherry tomatoes, halved; 1 cup hearts of palm, sliced; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lime juice; 1/2 tsp fine sea salt

A fresh Brazilian style salad pairing peppery arugula and ripe tomatoes with tender hearts of palm in a zesty lime vinaigrette.

10 minEasyServes 4140 cal/serving

BrazilianSaladNo-CookVeganVegetarianLow CarbKetoMediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

4 cups baby arugula, washed
2 cups cherry tomatoes, halved
1 cup hearts of palm, sliced
3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1/2 tsp fine sea salt

Instructions

1

In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lime juice, and 1/2 tsp fine sea salt to create the dressing.
2

In a large salad bowl, combine 4 cups washed baby arugula, 2 cups halved cherry tomatoes, and 1 cup sliced hearts of palm.
3

Drizzle the dressing over the salad and toss gently to combine right before serving.

Questions

How long does Arugula and Tomato Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Arugula and Tomato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Moqueca Baiana (Fish and Coconut Stew) main
Beef Esfiha main
Caldo de Sururu soup

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