This avocado arugula salad is a perfect side dish which go along with any main dish.
If you add some protein sources in this avocado arugula salad like chicken, cooked beans, or tofu, it can be a filling main dish as is!
In the video, I paired with garlic honey salmon.
You can whip up both salmon and avocado arugula salad within 20mins.
Let them add to your weekend dinner option!
< AVOCADO ARUGULA SALAD/ アボカドとルッコラのサラダ>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 0 min
1 cup of arugula
¼ tsp of salt
½ tbsp of rice vinegar without MSG
½ tbsp of soy sauce
½ tsp of black pepper
1 ½ tbsp of olive oil
1: Wash the arugula and off the moisture completely. Cut avocado into big bite size pieces. Slice onion thinly and sprinkle some salt , then massage them. Leave it for 5mins and squeeze the excess liquid.
2: In a large bowl, mix ¼ tsp of salt, ½ tbsp of vinegar ,½ tbsp of soy sauce , ½ tsp of black pepper and 1 ½ tbsp of olive oil. Whisk them until it’s emulsified.
3 Toss 2 and 1 and squeeze the juice of lemon. Serve them on the plate.
<Miwa’s tips> ※watch more on YouTube!
・Toss the salad right before you serve it .
・This dressing is very versatile. Any vegetable can go along with the dressing such as paprika, cucumber, nuts and seeds.
<Recommended side dish>
Store the vegetables and dressing separately. it will last in the fridge for 5 days.