I love salads. I love them in any way, shape or form. And by salads I don’t mean those mushy, mayo laden concoctions people usually put in between two slices of bread. I’m talking about fresh, crisp, colorful and nutritious. And of course, never boring.
I mean, if you think about it, when it comes to salads, the possibilities are endless.
I can’t even tell you how many combinations we’ve come up with over the years. In fact, that’s the thing we are sort of “known” for. You know how people usually serve appetizers before dinner when they entertain? Well, we serve salads. Like, half a dozen of them. Or more if we can find produce that is half decent. And everyone thoroughly enjoys them.
So here’s another one to add to our repertoire. We love the addition of some type of warm element to compliment the freshness of the raw veggies. And the creamy avocado goes perfectly with the peppery arugula. Just, yum!
Do you have a favorite salad recipe? Please share it with us! We would love to add it to our list.
And we hope you’ll add this one to yours 😉
- 3 large garlic cloves, thinly sliced
- 1 red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 15 large basil leaves, cut in ribbons (about 1/2 cup)
- 2 small blood oranges, sliced and quartered
- 5–7 ounces baby arugula
- 4 tbsp chopped roasted pistachios
- 4 oz sheep’s feta cheese, crumbled (optional)
- 1 Hass avocado, diced (squeeze some fresh lemon on the avocado to prevent it from turning brown)
- Heat olive oil in a large skillet. Add onion, garlic, salt and pepper. Sauté at medium hear for 5-7minutes, until translucent
- Add basil and blood orange and continue cooking for another 2-3 minutes. Set aside
- To assemble, arrange arugula at the bottom of 4 salad plates. Add warm onions, garlic and blood orange and top each one with 1 tablespoon of pistachios, 1 ounce feta cheese (if using) and diced avocado.
- Dress salad with Mustard or Chia Seed Dressing.