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Arugula and Avocado Salad with Jalapeño Vinaigrette

4 Servings

15 minutes

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Using pickling liquid in a salad dressing is an easy way to boost flavor while also adding acidity. In this vinaigrette, pickled jalapeños bring heat while their liquid lends an extra dose of green-chili earthiness. The pumpkin seeds and avocado offer enough richness to make the salad a light main course, or pair it with sliced grilled skirt steak or hearty grains such as barley, farro or quinoa.



15 minutes


  • 3-4

    tablespoons pickled jalapeño slices, chopped, plus ¼ cup pickling liquid

  • 2

    tablespoons extra-virgin olive oil

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Ken F.
January 22, 2023
Great spicy salad
You can adjust the heat with jalapeños
Larry M.
July 21, 2022
Tangy Salad
The use of Jalapeño liquid in the vinaigrette is genius!
Shirley I.

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Gail H.

This was delicious! I halved the recipe to make 2 servings but there are no leftovers; I ate it all. The pickled jalapeños I bought were not quite acidic enough so I added a little lime juice for balance. Otherwise I followed the recipe as written. It’s a keeper! I also sent it to a friend who loves salads.

Anne W.

Fantastic salad! The dressing was deceptively simple and very balanced and flavorful. The acid complimented the creaminess of the avocado perfectly.

Tamara G.

I would use a little less pickling liquid and I would lay the avocado on top of the salad AFTER tossing the salad. Maybe my avocados were too soft, but they made a creamy, gooey mess when I tossed the avocados into the salad. It tasted good but texture was less than desirable.

flavia Z.

I have loved and more than loved every recipe on this site until this one. This was a swing and a miss for me. The arugula and cilantro just didn't go together, and I used baby arugula and cilantro straight from my garden. And as another reviewer said the avocado got mushy. Still love you all at Milk Street!