Arugula, Avocado and Strawberry Salad
Yield: 4 appetizer servings
Active Time: 20 minutes
Start to Finish: 20 minutes
For this recipe you’ll need:
1 small shallot, minced
3 to 4 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
Salt and pepper to taste
4 cups arugula
1/2 pound strawberries, hulled and halved
1 ripe avocado, medium dice
1/4 cup sliced almonds, toasted
1/4 cup mint leaves, chiffonade
To prepare the vinaigrette, place the shallot, vinegar, Dijon mustard and honey in a small bowl. Whisk to combine. Slowly drizzle in the olive oil while whisking quickly to form an emulsion. Season with salt and pepper to taste.
In a large salad bowl combine the arugula, strawberries, avocados, almonds and mint leaves.
Toss with just enough vinaigrette to coat and serve.