Arugula & Avocado Salad
The brightest, and crispiest salad with the perfect balance of sweet and savory notes, all coated in a zesty dressing.
Nutrition per 100g
Ingredients
- 1piece Cucumber
- 1piece Apple
- 1piece Avocado
- 140g Arugula
- 5g Sesame seeds
- 40g Walnuts
- 5g Flax seed
- For the dressing
- 20ml Olive oil
- 10ml Apple cider vinegar
- 5g Honey
- 0.50g Salt
Method
Spread the walnuts on a baking tray and toast for 7–10 minutes in a preheated at 170°C until golden and fragrant. Remove and let them cool.
In a dry skillet over medium-low heat, toast the sesame seeds stirring frequently to a light golden color. Transfer to a small bowl and set aside.
Rinse and thoroughly dry the produce. Then, cut the avocado and apple into strips. Using a vegetable peeler, slice the cucumber into long, thin ribbons.
Place the arugula in a large mixing bowl, add the prepared fruits and vegetables, then sprinkle with the cooled walnuts, sesame seeds, and flax seeds.
For the dressing, whisk olive oil, apple cider vinegar, honey, and salt in a small bowl. Drizzle over the salad and toss gently to combine.
Serve as a light main or side salad.
Storage
At room temperature: Once dressed, the salad is best enjoyed within 30 minutes.
In the refrigerator: Store in an airtight container for up to 1 day, though the salad may lose some of its crispness and the avocado can brown over time.
In the Freezer: Isn't recommended. This salad will lose its texture and become watery.
For best freshness, keep the dressing, nuts, and seeds separate and add just before serving.
Notes
When tossing, use just a few gentle turns, as arugula is very delicate and may quickly lose its crispness.
