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Print Recipe
Avocado and Arugula Salad Recipe
Arugula is my favorite herb, I often make pesto and salads with it. There's always avocado in the fridge, Matures. And there is a favorite soy sauce, which I often use for salad dressing. And in this salad sauce is very interesting and, I bet, for many will be unusual.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Necessary product. The broth was cooked in advance and cooled.
    Necessary product. The broth was cooked in advance and cooled.
  2. Roasted cashew nuts in a blender to grind into flour.
    Roasted cashew nuts in a blender to grind into flour.
  3. Continuing to whisk, add chicken broth, soy sauce and honey.
    Continuing to whisk, add chicken broth, soy sauce and honey.
  4. Add pepper, here's a dressing turned out.
    Add pepper, here's a dressing turned out.
  5. Arugula and salad wash, dry. Salad leaves large cut into. Tomatoes wash and cut in half.
    Arugula and salad wash, dry. Salad leaves large cut into. Tomatoes wash and cut in half.
  6. Avocado cut in half, remove the bone. Remove the pulp from the peel, cut into small slices and sprinkle with lemon juice.
    Avocado cut in half, remove the bone. Remove the pulp from the peel, cut into small slices and sprinkle with lemon juice.
  7. In salad bowl mix lettuce, arugula, avocado and tomatoes.
    In salad bowl mix lettuce, arugula, avocado and tomatoes.
  8. Drizzle with dressing, sprinkle with pine nuts on top.
    Drizzle with dressing, sprinkle with pine nuts on top.

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