Arugula Salad with Avocado Citrus Vinaigrette

1 avocado - peeled, pitted and diced

¼ cup chopped red onion

2 tablespoons fresh lime juice

2 tablespoons grapefruit juice

2 tablespoons rice wine vinegar

½ teaspoon ground black pepper

½ teaspoon sea salt

¼ cup olive oil

1 tablespoon honey

3 tablespoons chopped cilantro

1 leaf fresh mint, chopped

1 leaf fresh basil, chopped

2 ½ cups baby arugula leaves

2 ounces kalamata olives, pitted and halved

2 ounces cherry tomatoes, halved

2 tablespoons freshly shaved Parmesan cheese, or to taste

Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.

Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.