Avocado and Arugula Salad Recipe
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.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. A necessary product. The broth was prepared in advance and cooled.
  2. Roasted cashew nuts are ground into flour in a blender.
  3. Continuing to beat, add chicken broth, soy sauce and honey.
  4. Add pepper, that’s the dressing turned out.
  5. Wash arugula and lettuce, dry. Chop the salad leaves coarsely. Wash the tomatoes and cut them in half.
  6. Cut the avocado in half, remove the stone. Peel the pulp, cut into small slices and sprinkle with lemon juice.
  7. In a salad bowl, mix lettuce leaves, arugula, avocado and tomatoes.
  8. Pour over the dressing, sprinkle pine nuts on top.
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