Avocado, Cornichon & Arugula salad
Submitted by kszyhu
Avocado, cornichon, and arugula salad: creamy avocado tossed with peppery arugula, tangy cornichons, and chives in a lemon dressing. A bright, sour-edged green salad that comes together fast.
YIELD
1 servingsPREP
15 minCOOK
0 minREADY
15 minThis is a salad with a deliberate sour streak, and that’s exactly what makes it interesting. Creamy avocado gets scooped into a lemon-and-sugar dressing and left to sit for a few minutes, so it soaks up bright, tangy flavor and slips into the role a vinaigrette usually plays.
From there it’s all about contrast. Peppery arugula, sharp little cornichons, and fresh chives pile in, balancing the rich avocado with bite, crunch, and a pickle-y tang. A glug of olive oil and a grind of pepper, and it’s done.
It comes together in minutes and makes a refreshing, slightly unexpected side next to grilled meat or fish.
Kitchen Tips
- Let the avocado sit in the lemon dressing a few minutes; it both seasons the fruit and keeps it from browning.
- Use only the arugula leaves, not the tough stems, for the best texture.
- Toss gently so the avocado stays in pieces instead of mashing into the dressing.
Variations
- Add the optional pepperoni or some crisp bacon for a salty, meaty edge.
- Crumble in feta or shave over Parmesan for extra savor.
- Toss in cherry tomatoes or thinly sliced radish for color and crunch.
Ingredients
Directions
1 - Squeeze a lemon into a bowl, add sugar, and stir until dissolved.
2 - Cut the avocado in half, remove the pit, take small portions of flesh by the teaspoon, and place in the bowl.
3 - Mix the avocado gently, and leave it for about 5 to 10 minutes.
4 - In the meantime prepare chives, cornichons, and optionally pepperoni.
5 - Cut off arugula stems saving leaves (stems are not needed), cut arugula leaves not so finely.
6 - Add greens to green avocado, pour olive oil, season with pepper, mix gently, ready.
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