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Arugula and avocado salad

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Ingredients for 4 servings:

  • 1 bunch arugula (rocket salad)
  • 1 avocado(s)
  • 1 onion(s), red
  • 6 tbsp olive oil
  • 2 tbsp honey
  • 3 tbsp Aceto balsamico, (dark)
  • 1 tbsp vinegar
  • Salt
  • Pepper, freshly ground
  • lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fresh, spicy salad

Wash the arugula and remove any long, tough stems. Arrange it fan-shaped on a plate (with the stem facing inward). Peel the avocado, remove the pit, and dice the flesh. Arrange the avocado cubes on top of the arugula (in the center of the plate). Squeeze a few drops of lemon juice over the cubes. Peel the onion and slice it into rings. Arrange the onion rings over the avocado cubes. Sprinkle everything with salt and freshly ground pepper. Mix together the olive oil, honey, balsamic vinegar, and vinegar to make a dressing and pour it over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rice pan

Arugula and avocado salad