I present to you the crunchy and simple arugula, avocado & walnut salad of the day!
I was never thrilled with the strong flavor of mustard and it has been years since I’ve last had some. But today, I decided to experiment and see if it made any difference for me to include some Dijon mustard in a salad.
The result? Well, I can now understand why Dijon mustard has become such a popular ingredient in salad dressings. It adds quite a pleasant touch to this recipe. Enjoy!
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Medium or large salad bowl
- Small bowl (for preparing dressing)
- Utensils to mix ingredients
- 100 grams arugula
- ½-1 avocado sliced
- ½ red onion sliced
- ⅓ cup walnuts crumbled
- 5 tablespoons olive oil extra virgin
- 1 tablespoons Dijon mustard
- 4 tablespoons lemon juice
- natural salt to taste
- mixed peppercorns to taste
Get ingredients ready for preparation and use.
In a small bowl, mix together olive oil, lemon juice and Dijon mustard using a fork or small spoon, and set the dressing aside.
Place the arugula in a salad bowl and pour in the sliced red onion and half of the crumbled walnuts.
Pour in some of the dressing and mix contents with your hands or utensils.
Place all or some of the salad on a serving place and sprinkle on remaining crumbled walnuts, pour on the rest of your dressing, and cover the salad with avocado slices.
Was that easy or what? Serve your culinary creation!
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.
Special ingredient(s) used: