Bella Hadid Salad

The Bella Hadid Salad. By now you all know that we love salads and food trends. You have seen us share various celebrity salads that we have been inspired by online. Although we do not follow pop culture or celebrities, we do appreciate great food, so we are here to share another one with you. When we first stumbled upon this salad we didn’t think the flavors would work as well, but we were totally wrong.

What stands out

This salad exceeded our expectations and we found myself making it all week long. It was so straightforward to make and suited to anyone who doesn’t have much time. It’s full of flavour (LOVE the addition of Parm here!), wonderful textures thanks to creamy avocado and crisp fresh veg and it’s healthy, too. And the sweet balsamic glaze combined with the peppery arugula is a total win. The dressing is so double (or triple) it up and keep it in a jar in your fridge so it’s ready to go all week.

How to Prepare Bella Hadid Salad

Begin by using a sharp knife to slice or chop the bell pepper, cucumber and avocado.

Next, add arugula and Parmesan to a bowl and then add in the rest of the sliced ingredients.

Now, add salt to taste, lemon juice, olive oil and then toss everything together.

Finally, drizzle on the sweet balsamic glaze and enjoy!

Kitchen tip

This salad should be eaten right away as the arugula will wilt if it sits for too long. If you want a salad that will hold up better in the fridge please use kale instead.

Swaps

1. Get creative with the greens by using spring mix spinach or kale instead of arugula.
2. Mix up the veggies and add whatever you have in the fridge: green onions, carrots, cherry tomatoes or roasted beets would be nice here.
3. Top this with your favourite protein such as grilled chicken, hard-boiled eggs, canned tuna or crispy chickpeas.
4. Swap in goat cheese, feta or bocconcini instead of parmesan.
5. Go totally dairy-free and use your favourite non-dairy cheese, or omit it entirely.
6. You can also add some toasted walnuts (or any other nuts) for a great crunch.

Serve it with

• Serve the Bella Hadid Salad with any meat entree such as our Baked Parmesan Chicken or Air-Fryer Meatloaf.
• This salad would be lovely served with our Creamy Roasted Tomato Soup and a slice of our No-Knead Peasant Bread.
• Serve this for lunch with canned tuna, crispy chickpeas or sliced hard-boiled eggs.

Questions

Can i use another green instead of arugula?

This Bella Hadid Salad is versatile so it will work with a variety of greens. Try spring mix, kale or spinach instead of arugula.

CAn i add a protein to this salad?

For sure! We think sliced grilled chicken or steak would be, or try hard-boiled eggs, chickpeas or even canned tuna or salmon.

Can this salad be made ahead of time?

You could certainly slice the veggies and make the dressing ahead of time, but we don’t recommend cutting the avocado or tossing it together with the arugula until you’re ready to serve. If you want a salad that will hold up better in the fridge please use kale instead.

can this dressing be used on anything else?

The Bella Hadid Salad dressing is and would be great on any other salad. You could even use it as a simple marinade for chicken or white fish. You could double or triple the dressing recipe and keep it in a jar in the fridge to have on hand for the whole week.

Would any other veggies work in this Bella Hadid Salad?

Get creative here and add whatever veggies you have in the fridge: green onions, carrots, cherry tomatoes or roasted beets would be!

Can i use another cheese instead of parmesan?

In our opinion, fresh parmesan from the block is a must (we wouldn’t use pre-grated here). If not using fresh parmesan, you could use crumbled feta, goat cheese or mini bocconcini.

can this saLad be made dairy-free?

Yes, you can certainly swap in your favourite non-dairy cheese here, or omit it entirely.

What can i use if i don’t have balsamic glaze?

If you don’t have bottled balsamic glaze, you can certainly drizzle balsamic vinegar over the salad OR why not make your own glaze? It’s simple! Just pour some balsamic vinegar into a small mark mark pot, bring it up to a boil and then simmer until it’s reduced and syrupy. Let it cool, and you’re good to go.

Ingredients

Makes 2 servings

• 1 package baby arugula, 5 oz box or 142 grams
• ½ red bell pepper, thinly sliced or chopped
• ½ cup parmigiano, from a block, freshly chopped
• 1 cup cucumber, finely diced
• ½ avocado, diced, optional
• ⅛ teaspoon salt, more or less to taste
• ½ lemon, juiced
• 2 tablespoons olive oil, more or less to taste
• 1 teaspoon balsamic glaze, or balsamic vinegar, more or less to taste

Equipment

• Nakiri Knife
• Cutting Board
• Redmond Real Salt
• Measuring Cups + Spoons
• Mixing Bowls

Method

1. Chop up the bell pepper into thin slices or dice them if you wish.
2. Slice or dice the cucumber and avocado, add it to a bowl with the rest of the ingredients.
3. Add salt to taste, lemon juice, olive oil and toss. Drizzle on balsamic glaze and enjoy.
4. This salad should be eaten right away as the arugula will wilt. If you want a salad that will hold up better in the fridge please use kale instead.