i wanted a light meal before my workout last month and found it in this great avocado and pine nut sandwich at Paris Baguette. it was not ingredients i would have chosen to put together but there it was – a wonderful combination.
so when i was looking for a nice salad to go with the shrimp-stuffed mushroom recipe, i saw this avocado and pine nut salad. just like the sandwich, it had the key ingredients of avocado and pine nuts. for the greens, i used arugula instead of green and red leaf lettuce. i left mozzarella cheese as optional since i felt the avocado gave enough richness it needed.
what a fun salad to pair with a main dish or have as a filling meal. give it a try!
- 2 medium vine-ripened (or cherry) tomatoes, chopped
- 1 pack arugula – or –
1 head green & 1 head red leaf lettuce, chopped
- 1 large avocado, chopped
- ⅓ cup pine nuts, toasted
- 1 cup fresh corn
- ¼ cup fresh mozzarella cheese, shredded optional
- 4 Tablespoons white wine vinegar -or-
4 Tablespoons apple cider vinegar
- 3 Tablespoons olive oil
- 1½ Tablespoons Dijon mustard
- salt and pepper, to taste
place dressing ingredients in shaker jar. shake well and refrigerate until chilled.
prepare salad ingredients and toss with chilled dressing.
resource from The Reluctant Entertainer: Avocado-Pine Nut Salad