Avocado and Arugula Salad

We stray from the usual culinary tradition of using a 3:1 oil to acid ratio for a salad dressing. That’s because the creamy avocado in this salad pulls together the slight bitterness of the arugula and contrasts with the tanginess of the rice wine vinegar-based dressing. The pear naturally sweetens the dressing and the chia seeds help bind it together so it’s not a liquidy mess. The optional cashews add a nice crunch and some contrast if you have the time!


Servings: Four


INGREDIENTS

  • 6 cups of arugula leaves

  • 2 mini Persian cucumbers, thinly sliced

  • 1 avocado, sliced

  • Roasted cashew nuts (optional)

DRESSING

  • ½ pear peeled, roughly chopped

  • ¼ small yellow onion, roughly chopped

  • 1 tablespoon sesame oil

  • 2 tablespoons avocado oil

  • 2 tablespoons rice wine vinegar

  • 3 tablespoons tamari

  • 1/2 tablespoon chia seeds

PREPARATION

1  Place all the ingredients for the dressing, pear, onion, sesame oil, avocado oil, rice wine vinegar, tamari, and chia seeds in a small blend and blend through.

2  In a large serving bowl, place the arugula and cucumbers. Top with some dressing and toss gently. Place the cut avocado on the arugula and drizzle a little more dressing if necessary.

3  Add some cashews for a little crunch (optional). To make cashews, preheat the oven to 350°. In a small mix 1 tablespoon avocado oil, 1 tablespoon tamari, 1 tablespoon honey, and 2 squirts of sriracha sauce. Whisk together and mix in cashews. Place the cashews on a baking sheet and cook for 15 minutes, turning about halfway through. As the cashews cool, they will dry and harden.

NOTES

  • Add some salmon to this recipe for additional protein. The fattiness of the salmon holds up nicely against the tartness of the vinegar. And grilled chicken is also a safe bet!




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