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Avocado and Arugula Salad with Smoked Almonds

Avocado and Arugula Salad with Smoked Almonds

By Phoebe MaglathlinOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • ​¾

    teaspoon smoked paprika, divided

  • ¾

    teaspoon sweet paprika, divided

  • 3

    tablespoons sherry vinegar

  • Kosher salt and ground black pepper

  • 5

    ounce container baby arugula

  • 2

    ripe avocados

  • ¼

    cup roughly chopped smoked almonds

Step 1

In a small skillet over medium, heat the oil until shimmering. Add ½ teaspoon each smoked paprika and sweet paprika, then cook, stirring, until fragrant and the oil is red, about 2 minutes. Immediately pour into a small heatproof bowl, then whisk in the vinegar, ½ teaspoon salt and ¼ teaspoon pepper. Set aside to cool.

Step 2

Meanwhile, in a small bowl, stir together ½ teaspoon salt and the remaining ¼ teaspoon each smoked paprika and sweet paprika; set aside. Halve, pit and peel the avocados, then cut each half in half again.

Step 3

Place the arugula in a large bowl along with half the almonds. Add the cooled dressing and toss to combine. Transfer the arugula to a platter, then place the avocado wedges on the arugula. Sprinkle the salt-paprika mixture onto the avocados, drizzle with additional oil and scatter the remaining almonds on top.