SEATTLE — Milk Street's Director of Education, Rosemary Gill cooks up a delish salad that is perfect for spring - bold flavors that don't overpower but give you a pop of flavor. The recipe below comes from Cookish: Throw it Together.
Arugula and Avocado Salad with Jalapeño Vinaigrette
Using pickling liquid in a salad dressing is an easy way to boost flavor while also adding acidity. In this vinaigrette, pickled jalapeños bring heat while their liquid lends an extra dose of green-chili earthiness. The pumpkin seeds and avocado offer enough richness to make the salad a light main course, or pair it with sliced grilled skirt steak or hearty grains such as barley, farro or quinoa.
Start to finish: 15 minutes
- 3 to 4 tablespoons pickled jalapeño slices, chopped, plus ¼ cup pickling liquid
- 2 tablespoons extra-virgin olive oil
- Kosher salt and ground black pepper
- 4 cups lightly packed baby arugula
- 3 radishes, halved and thinly sliced OR ½ English cucumber, halved lengthwise and thinly sliced
- 1 cup lightly packed fresh cilantro OR 4 scallions, thinly sliced on the diagonal
- ¼ cup pumpkin seeds, toasted
- 2 ripe but firm avocados, halved, pitted, peeled, and sliced
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.