Arugula is my favorite greens, I often cook pesto and salads from it. There's always an avocado in the fridge, it's maturing. And then there's my favorite soy sauce, which I often use for salad dressing. And in this salad, the sauce is very interesting and, I bet, it will be unusual for many.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Avocado
- Arugula
- 0.5 pieces Lettuce leaves
- 9 pieces Cherry tomatoes
- Pine nuts
- 80 ml Chicken broth
- 50 gram Cashew (roasted)
- 2 teaspoon Soy sauce
- 0.5 teaspoons Honey
- Black pepper
- Lemon juice
Ingredients
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Instructions
- A necessary product. The broth was prepared in advance and cooled.
- Roasted cashew nuts are ground into flour in a blender.
- Continuing to beat, add chicken broth, soy sauce and honey.
- Add pepper, that's the dressing turned out.
- Wash arugula and lettuce, dry. Chop the salad leaves coarsely. Wash the tomatoes and cut them in half.
- Cut the avocado in half, remove the stone. Peel the pulp, cut into small slices and sprinkle with lemon juice.
- In a salad bowl, mix lettuce leaves, arugula, avocado and tomatoes.
- Pour over the dressing, sprinkle pine nuts on top.
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