recipe: avocado pine nut salad

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.

serve immediately.

resource from The Reluctant Entertainer: Avocado-Pine Nut Salad

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