Categories: Salads

Avocado-Pistachio-Arugula Salad with Lemon-Dijon Vinaigrette

The wrath of Mother Nature has been felt in many parts of the world recently. Sadly, wild fires, earthquakes, hurricanes and floods have
ravaged numerous areas and have affected millions of people.

A grove of fallen Florida avocado trees due to Hurricane Irma (Photo source: Terra Fresh Foods)

Farmland and crops haven’t been spared, either. The loss
of precious fruits and vegetables is affecting their availability and forcing food prices to sky-rocket.



The Florida avocado is one such crop. It’ll be in limited
supply for a while, but thankfully, other avocado-producing countries not
affected by the weather, will help fill the demand – at a higher price, of
course.



Despite it all, I will share an avocado-based recipe that I hope
you’ll find worthwhile no matter the price of this Heavenly fruit!

Avocado-Pistachio-Arugula Salad

Avocado
– Pistachio – Arugula Salad

Serves about 4

Ingredients:



1 small, ripe avocado, such as Hass


1 bag baby arugula (5–6 oz.), rinsed and spun-dry (Fresh baby spinach may be substituted)
Arugula rinsed and dried

1/3 cup good quality feta cheese, crumbled

1 cup grape tomatoes, cut in half lengthwise
Garnish: 1/4 cup shelled pistachios, roasted and finely chopped

Dressing: ¼ cup homemade Lemon-Dijon Vinaigrette
(Recipe Below)



Salad Directions:

Cubed avocado and chopped pistachios



Peel avocado; remove seed. Cut avocado into small cubes. 


Place arugula in salad
bowl. Top with remaining ingredients – except dressing and pistachios. 



Pour 1/4 cup dressing over salad; toss to coat. 


Garnish with chopped pistachios. Serve immediately.



Lemon-Dijon
Vinaigrette

Yields about ¾ cup



Ingredients:

1/2 cup good quality olive oil

3 tablespoons freshly squeezed lemon juice

1 small garlic clove, minced

1 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon peel, optional

1/2 teaspoon sugar or honey, optional


NOTE: If you’re a fan of fresh cilantro, add 1/4 cup finely chopped cilantro leaves to the dressing.

Directions:

Whisk all ingredients in bowl to blend. Season with salt
and pepper. (NOTE: Dressing may be made 1 day in advance. Refrigerate. Bring to
room temperature, and whisk just before adding to salad.)




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