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Arugula and Avocado Salad with Jalapeño Vinaigrette

Arugula and Avocado Salad with Jalapeño Vinaigrette

By Julia RackowJune 23, 2020

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

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.

Ingredients
  • 3-4

    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.

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