I have such a thing for arugula. I just can’t get enough of all that peppery, bitter, green goodness! If you’re buying iceberg or romaine lettuce every week on autopilot, you’ll be amazed by the flavor in this green! I usually just toss plain arugula with lemon juice and a good fruity olive oil and top with a little shaved parmesan. It’s so simple but incredibly delicious! The salad below adds a few more goodies that make it even more interesting. But if you don’t care for carrots or onion in your salad, just leave them out! Salad recipes aren’t particularly scientific, so you can add or subtract based on what appeals to you. Just keep the arugula; trust me on that one.
Arugula and Avocado Salad
adapted from Martha Stewart’s Dinner at Home
3 tablespoons olive oil
1/4 cup pine nuts
1 tablespoon red wine vinegar
2 teaspoon fresh lemon juice
3 oz. baby arugula
1 or 2 carrots, cut into small matchstick pieces
1/4 small red onion, thinly sliced
1 ripe but firm avocado, peeled, pitted and thinly sliced
1 oz. Parmesan cheese, shaved with a vegetable peeler
1. Combine 1 Tbsp. oil and pine nuts in a medium skillet. Cook over medium heat, tossing occasionally, until nuts are golden brown (watch these little guys – they have a tendency to go from golden brown to burned before you can sneeze!). This will take about 4 minutes. Remove from heat. Let cool at least 10 minutes and transfer to a plate with a small spoon.
2. Pour remaining 2 Tbsp. oil into a small bowl and whisk in vinegar and lemon juice.
3. Place arugula in a salad bowl. Add carrot and onion. Season with salt and pepper. Spoon about 1 tablespoon of dressing on top and then sprinkle with pine nuts. Toss gently to combine. You want the dressing to fully coat the arugula leaves so that every bite is flavorful!
4. Divide salad among four plates; top with avocado slices. Drizzle with remaining dressing, dividing evenly, and top with cheese shavings.