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Milk Street Recipe
Arugula and Avocado Salad with Jalapeño Vinaigrette
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.
Ingredients
-
3-4
tablespoons pickled jalapeño slices, chopped, plus ¼ cup pickling liquid
-
2
tablespoons extra-virgin olive oil
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