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🥗 Fresh Tomato and Arugula Salad with Spring Onions

155 kcal · 30 min · 4 servings

Ingredients

• 1 kg mixed small tomatoes (red and yellow)
• 2 spring onions
• 100 g arugula
• 2 tbsp white balsamic vinegar
• 2 tbsp lime juice
• 1 tsp maple syrup
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• Fleur de sel

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the hard stem ends from the tomatoes.
3. 3. Cut the tomatoes in half.
4. 4. Wash the spring onions.
5. 5. Remove the root ends and any wilted outer leaves from the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Wash the arugula.
8. 8. Shake the arugula dry to remove excess water.
9. 9. Whisk the vinegar with the lime juice in a small bowl.
10. 10. Add the maple syrup to the vinegar-lime mixture.
11. 11. Season the dressing base with a pinch of salt.
12. 12. Add freshly ground pepper.
13. 13. Add the oil to the dressing.
14. 14. Whisk everything vigorously until the oil is well combined with the other ingredients.
15. 15. Place the halved tomatoes in a large bowl.
16. 16. Add the dry arugula to the bowl.
17. 17. Add the spring onion rings.
18. 18. Pour the dressing over the vegetables.
19. 19. Toss the ingredients gently until everything is evenly coated.
20. 20. Arrange the salad on plates or a large platter.
21. 21. Sprinkle some Fleur de Sel (fine, high-quality sea salt) over the top.
22. 22. Grind some fresh pepper over the salad.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 155
• Protein: 3 g · Fett/Fat: 11 g · Carbs: 11 g