This arugula & peppercorn medley salad combination yields a delightful flavor, enhanced by the liberal and key addition of mixed peppercorns.
And to make it clear: the mixed peppercorns are the key ingredient to this recipe, so don’t hesitate to use a lot more than you’re otherwise accustom to.
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Large salad bowl
- Utensils to mix ingredients
- 200 grams arugula
- 200 grams cherry tomatoes sliced
- 1 cucumber quartered and sliced
- 1 avocado cubed
- 2-4 tablespoons avocado -or- coconut oil
- 30-50 grinds mixed peppercorns
- natural salt (optional)
Get ingredients ready for preparation and use.
Add arugula, quartered cucumber, sliced tomatoes and cubed avocado to bowl.
Add choice of oil (avocado oil or coconut oil).
Grind peppercorns (at least 30-50 grinds) into salad.
Mix ingredients and optionally allow to marinate for 15-20 minutes before serving.
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.
The ground peppercorns are the "magic" to this recipe, so use liberally.