Yes, things do grow in Arizona. Yes, it’s a desert, but there’s still farming going on! Of course, because we experience super high highs in the summer and temperate winters, our “what’s in season” calendar is a little different than most other places. The Arizona Farm Bureau publishes a helpful resource called Fill Your Plate that shows what’s coming out of the ground right now. Of course, I can look in my backyard right now and see that I’ve got lemons on top of lemons coming off my tree, indicating that citrus season has sprung. But, also on the Farm Bureau’s list are arugula and scallions. This bright and light little trio is the inspiration for my Arugula Citrus Salad (full printable recipe below). Of course, depending on where you live and what’s in season, this recipe can flex a bunch. Get creative with the “mix-ins” or tinker with vinegars in place of the citrus in the dressing. But, be mindful, this isn’t just a salad. It’s a put-it-on-the-table-and-watch-it-get-annihilated salad. It’s real good, peeps.
Arugula Citrus Salad RecipePrint
A simple light salad in season in Arizona in February.
- 3 – 4 cups arugula
- 1 avocado, diced
- 1 orange, segments diced
- 1/2 cup pecans, toasted and chopped
- 4 oz goat cheese crumbled
- 2 scallions, diced (greens and whites!)
- 1/4 cup lemon juice
- 2 Tbs orange juice
- 1 Tbs dijon mustard
- 1 Tbs honey (or agave)
- 1/2 tsp soy sauce
- 1 clove garlic, minced
- salt and pepper
- 1/2 cup grapeseed oil (or favorite dressing oil)
- Combine lemon juice, orange juice, dijon, honey, soy, garlic, salt and pepper and oil into a mason jar or a container with a lid and shake with the lid closed until everything is well incorporated. You can also use a blender if you prefer.
- Combine the arugula, avocado, orange, pecans and cheese in a large bowl and toss with dressing, using the amount of dressing you desire.
- Category: Salad
- Cuisine: American
*Original recipe by Joanie Simon (JoanieSimon.com)