Avocado and Arugula Salad with Smoked Almonds
- Makes4 servings
- Cook Time15 minutes
- 1
Smoked almonds and silky avocados meet in this salad inspired by a recipe in “The Basque Book” by Alex Raij and Eder Montero. The almonds add texture and two varieties of smoked paprika bring woodsy notes and just the right amount of heat. Once assembled, serve the salad right away, as the delicate arugula wilts easily after it is dressed and the avocados will discolor.
Tip
Don't use underripe avocados. The smooth, creamy texture of fully ripe avocados balances the earthiness of the paprika and bitterness of the arugula.
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