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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.
4
Servings
15 minutes
Ingredients
-
3-4
tablespoons pickled jalapeño slices, chopped, plus ¼ cup pickling liquid
-
2
tablespoons extra-virgin olive oil
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The use of Jalapeño liquid in the vinaigrette is genius!
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.
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!
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