Karl’s Arugula Salad with Orange Avocado Dressing

For Memorial Day I made an eclectic California Fusion meal. BBQ chicken wings, couscous, potato salad and three bean salad. I though the meal was a bit starch heavy so I decided to make a green salad.

Karl’s Arugula Salad with Orange Avocado Dressing

Karl’s Arugula Salad with Orange Avocado Dressing

Recently, I made a coleslaw with an avocado dressing that was well received by my family. I thought that something similar might work here too. Just in case, I served the dressing on the side, so that my diners could decide for themselves.

Karl’s Arugula Salad with Orange Avocado Dressing

Ingredients

Salad

1 stalk celery, coarsely chopped
1 Persian cucumber, coarsely chopped
½ cup tomato, coarsely chopped
1 medium carrot, coarsely chopped
2 green onions, sliced finely
6 oz. arugula

2 navel oranges, separate uses

Dressing

1 Tbs. jalapeño, diced finely
Pinch Kosher salt
Pinch black pepper
½ cup avocado
⅓ cup orange juice, fresh
½ cup avocado
1 Tbs. jalapeño, diced finely
Pinch Kosher salt
Pinch black pepper

Directions

1. Rinse, and chop the salad ingredients.

2. Put them in a salad bowl and set them aside.

3. Cut the oranges in half.

4. Juice one half orange and put the juice in a small bowl.

5. Cut the remaining 1 ½ oranges into segments and add them to the salad bowl.

Note: Cut the rounded side of the half to expose the edge of the peel. Lay the half large cut down and slice down around the orange to remove the peel. Holding the orange half in one hand cut to the center along the membranes on both sides of the segments to free them. Place the segments in a separate small bowl from the juice.

6. Just before serving, peel the avocado, coarsely chop it, and put it in the bowl with the orange juice.

Tip: Avocado goes brown fairly quickly. The acid in the orange juice slows down the process, but it will still darken over time.

7. Add the Jalapeño, salt and pepper to the juice bowl.

8. Blend the juice and avocado.

Tip: For a chunky dressing you may use a fork, but if you want a smooth dressing an immersion blender is very useful.

9. Serve immediately with the dressing on the side.

1 Comment

Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian

One response to “Karl’s Arugula Salad with Orange Avocado Dressing

  1. Pingback: Karl’s Moroccan Chicken Wings | Jabberwocky Stew

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