Arugula Salad with Walnut-Olive Dressing

This arugula salad with walnut-olive dressing is great for days when you're too busy to leave your desk for a lunch break.

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Yield: 4-6 servings


  • 1/2 pound Kalamata olives, pitted (1 ½ cups)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 cup walnuts, roasted and chopped, divided
  • Water as needed for desired consistency
  • 18 ounces arugula (3 bunches), washed thoroughly and spun dry


1. In blender, combine olives, olive oil, vinegar, and ¼ cup of the walnuts. Blend until creamy, adding water slowly through top of blender to achieve pourable consistency.

2. Combine greens in medium bowl with dressing and toss. Garnish with remaining ¼ cup of walnuts.