Arugula Salad with Pine Nuts and Parmesan

This salad leans on contrast and balance rather than bold flavors. Peppery arugula forms the base, avocado adds a smooth, creamy note, and toasted pine nuts bring warmth and crunch. Parmesan finishes the salad with just enough sharpness, giving each ingredient a clear role and creating a bowl that feels considered, balanced, and quietly elegant without trying to impress.

Ingredients

• 85 g arugula

• 1 medium ripe avocado

• 100 g cherry tomatoes

• 20–25 g pine nuts, toasted

• 2 tablespoons olive oil

• Salt

• Freshly ground black pepper

• 15–20 g finely grated or shaved parmesan

Instructions

Prepare the salad base

Wash and dry the arugula thoroughly. Place it in a large bowl, season lightly with salt and black pepper, and drizzle with the olive oil. Toss gently so the leaves are evenly coated without becoming heavy.

Add the vegetables

Halve the cherry tomatoes and add them to the bowl. Slice the avocado and arrange it on top, keeping the slices intact so they hold their shape.

Finish and serve

Scatter the toasted pine nuts over the salad and finish with finely grated or shaved parmesan just before serving. Taste and adjust seasoning if needed, keeping the balance light and restrained.

Tips

• Toast the pine nuts slowly over medium heat and remove them as soon as they turn evenly golden, they can burn quickly.

• Choose an avocado that is ripe but still firm so the slices stay clean and defined.

• Add the parmesan at the very end so it stays airy and does not melt into the salad.

• Serve immediately after finishing for the best contrast in texture.