Arugula and Avocado Salad with Jalapeño Vinaigrette
Serves 4
Ingredients:
- 3 to 4 tbsp. pickled jalapeño slices, chopped, plus ¼ cup pickling liquid
- 2 tbsp. extra-virgin olive oil
- Kosher salt and ground black pepper
- 4 c. lightly packed baby arugula
- 3 radishes, halved and thinly sliced or ½ English cucumber, halved lengthwise and thinly sliced
- 1 c. lightly packed fresh cilantro or 4 scallions, thinly sliced on the diagonal
- ½ tsp. cayenne or peri-peri pepper powder
- ¼ c. pumpkin seeds, toasted
- 2 ripe but firm avocados, halved, pitted, peeled and sliced
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Instructions:
- In a large bowl, whisk together the jalapeños and their liquid, the oil and ¼ teaspoon pepper.
- Add the arugula, radishes, cilantro and half of the pumpkin seeds, then toss. Season with salt and pepper. Fold in the avocado.
- Transfer to a serving bowl, then sprinkle with the remaining pumpkin seeds.
