Arugula Salad with Vinaigrette
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Arugula salad with vinaigrette
Ingredients:
For salad:
- 6oz package arugula
- 3 Persian cucumbers
- 1 pint cherry tomatoes
- 1 ripe avocado
For vinaigrette:
- 1.5 oz champagne or white wine vinegar
- 1.5 tsp Dijon mustard (I use Maille)
- 1/2 tsp minced garlic
- 3/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1/2 cup extra virgin olive oil
A few notes on making this:
- You can add whatever you’d like to this salad—I prefer these ingredients but add or omit as desired.
- Vinaigrette will keep for 1-2 weeks in refrigerator.
Directions:
- In small bowl or mason jar, whisk together all ingredients except olive oil. Once incorporated, slowly whisk in olive oil until dressing is emulsified. If using a mason jar, screw on lid and shake to combine.
- Place arugula in large bowl.
- Thinly slice cucumbers and add to salad.
- Slice tomatoes in half and add to salad.
- Slice avocado in half and remove pit. Peel skin and dice avocado flesh, then add to salad.
- Gently toss with vinaigrette and enjoy
