Tuesday 30 October 2012

Toasted Walnut and Aragula Salad with Dijon Vinaigrette

This wholesome salad is the perfect solution if you're craving a light meal. Packed with nuts and avocado, this mix will be enough to satiate you but light enough to not be overwhelming. With a light vinaigrette and lots of flavour, there is only one word that can truly describe this mix: satisfying.

Serves one as a meal or two as a side
2-3 cups arugula
2 radishes
2 green onions
1 avocado
¼ c. crushed walnuts
1 sprig of mint (fresh or dry)
2 tsp Dijon Mustard
1 tsp red wine vinegar
1 tsp olive oil
Salt/pepper to taste

 1) Roast walnuts at 325 degrees in a toaster over for 5 min., checking occasionally for burning, remove from oven let cool 10 minutes.
2) Wash arugula and mint, rinse and dry
3) Slice radishes thinly, chop green onions and cut avocado into bite side pieces (If you aren't familiar with this method, consider halving the avocado by length, removing the pit and cutting a checkerboard pattern into each half of the avocado, once flipped out of the skin this will yield perfect little bite-sized pieces).
4) Mix mint and arugula, coat with sliced vegetables
5)Whisk Dijon and wine vinegar until thoroughly homogenous, drizzle the oil into the mix slowly (the mustard acts similarly to eggs as an emulsifying agent as seen in mayonnaise), once thoroughly mixed, pour onto salad.
6) Season with salt and pepper and serve.

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