Slow-Cooked Avocado Arugula Salad with Citrus Dressing

Ingredients

- 3 medium tomatoes, diced
- 2 ripe avocados, cubed
- 3 cups arugula
- Juice of 1 lemon (about 1/4 cup)
- 3 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 can (15 oz) chickpeas, drained and rinsed

Instructions

1. Preparation: Begin by preparing your ingredients. Dice the tomatoes, cube the avocados, and thinly slice the red onion. If using, drain and rinse the chickpeas.

2. Prepare the Citrus Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Set aside.

3. Layer Ingredients in Crock-Pot:
- Place the tomatoes, chickpeas (if using), and red onion slices at the bottom of the crock-pot.
- Drizzle half of the citrus dressing over the ingredients in the crock-pot.

4. Cook in Crock-Pot:
- Cover and set your crock-pot to low heat. Let the ingredients cook gently for approximately PT1H30M (1 hour and 30 minutes). This allows the flavors to meld together without overcooking the ingredients.

5. Final Assembly:
- As you approach the end of cooking time, prepare a large salad bowl and add the arugula.
- Once the crock-pot ingredients are done, remove and incorporate them into the bowl with the arugula.

6. Add Avocados and Dress:
- Carefully fold in the avocado cubes so they don't mash.
- Pour the remaining citrus dressing over the salad and toss gently to ensure even coverage.

7. Serve:
- Arrange the salad attractively on plates and enjoy this vibrant and refreshing dish!

Preparation & Cooking Times

Preparation Time: PT10M
10 minutes

Cooking Time: PT1H30M
1 hour 30 minutes

Total Time

PT1H40M
1 hour 40 minutes

Type of Dish

Lunch

Keywords

slow-cooked salad, avocado recipe, lemon dressing, crock pot meal, healthy lunch, arugula salad, chickpeas, tomato salad, vegan option, healthy lunch idea

Recipe Yield

Feeds 4 adults

Calories

Total: 1100 calories

#AvocadoLovers #HealthyEating #CrockPotMeals #LunchIdeas #VeganOptions