This Raspberry Arugula Salad pairs the natural sweetness of fruit with fresh arugula and prosciutto and is drizzled with olive oil, keeping this a super light dish.
You know how I feel about Mondays, right? I LOVE them—it’s a fresh start and a great way to set goals and intentions for the week. Obviously this includes food, too! So, an arugula salad it is! Fruit salads—or rather, salads with fruit on them—aren’t typically my go-to, but in the midst of summer, they’re the perfect way to enjoy all the fresh produce, like lettuce and fruit.
Soooo you know I have to ask—how was your weekend? Did you get to enjoy the sunshine? The weather in Pittsburgh was quite lovely—not too hot and not too humid but with plenty of sunshine—and I tried my best to take full advantage of it, mostly by taking Layla on super long walks. They’re really a win-win because I get to enjoy the weather while simultaneously tiring Layla out so that she doesn’t bother me for the majority of the day. I swear I love her.
So let’s talk about the phenomenon that is fruit on salads. Ok I’m not sure it’s a phenomenon as much as it is a trend, but I’m officially on board. This raspberry arugula salad pairs smashed raspberries with roasted grapes (totally optional—raw grapes work just fine!), radishes, pistachios, prosciutto, and of course avocado! What’s a a salad without avocado anyway? And for dressing, I decided to keep things super simple and light and went with olive oil+lemon juice. I’ve mentioned before that dressings aren’t my specialty, but for this salad, I felt like it had so much varying flavors that adding another intense dressing flavor just wouldn’t have worked. So, when in doubt, go with olive oil or lemon juice, or both!
Oh and the prosciutto! Of course if you want to keep this dish vegetarian you can omit it, but the prosciutto really adds to the salty-sweetness of the salad, which I’m clearly unintentionally always trying to create. I can’t help it, I love it.
Cheers to FRUIT SALADS, errrr, salads with fruit!
Raspberry Arugula Salad
- 2 handfuls arugula
- 1/2 cup roasted grapes or raw*
- 1/2 cup raspberries
- 1/4 cup radishes
- 3 slices prosciutto omit for vegan option
- 1/2 avocado
- 2 tbsp pistachios
- 1-2 tbsp olive oil
- 1-2 tbsp lemon juice
- Place arugula on a plate, and top it with the grapes, radishes, prosciutto, avocado, and pistachios.
- Pour the raspberries into a bowl and use a fork to gently smash them before placing them over the lettuce.
- Last, drizzle the salad with olive oil and lemon juice.