Arugula Salad with Creamy Chimichurri Dressing
Let’s talk salads!
If there is one thing you can never have too much of, it’s a good salad recipe! When thinking of the next best concept, visions of chimichurri sauce came to mind and I just knew, we had to turn this staple sauce into a dressing! This sauce is typically found served alongside skirt steak, but you can absolutely use it on just about anything. I love it on tacos, anything grilled, and it even makes a good dip!
Dreading an involved recipe to make a salad dressing? This one can easily just be thrown into the blender! Bonus, this sauce is wonderful for salvaging veggies that are on their way out, is herbaceous, and packs a hint of heat that brings the flavors full circle.
What’s great about this salad? There is so much you can do with it! You can enjoy it as is, add a protein, add some roasted nuts, cheese, it’s quick, easy, perfect for any season, packed with flavor, can easily be made in bulk, the dressing is sugar free, packs low oil, and you can throw this dressing on anything too!
If you’re searching for the perfect salad that packs a flavor punch, you have to try my staple Arugula Salad with Creamy Chimichurri Dressing!
Why this recipe is great:
Quick
Easy
Affordable
Packs flavor
You can throw in a protein or cheese the choice is yours!
Arugula Salad with Creamy Chimichurri
- Total Time: 10 mins
- Yield: 4-6 Servings 1x
Ingredients
Creamy chimichurri:
- 1 bunch parsley
- 1/2 bunch cilantro
- 2 tbsps fresh oregano or dried
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
- 1/2 cup vegan sour cream
Salad:
- 4 cups arugula
- 1 cup cherry tomatoes, sliced
- 1 avocado, cubed
- 1/3 cup sliced red onion
Instructions
- To a blender add all your ingredients minus the sour cream and olive oil. Blend, scraping down the sides, and drizzle in the olive oil to get things moving. If you don’t need all of it, set aside the remainder.
- Add additional salt or red pepper flakes as needed. Store in the fridge until ready to use.
- Take 3/4 cup of the chimichurri sauce and combine with the sour cream. Pour over the salad. Top with a squeeze of lime (optional)
- Prep Time: 10 mins
