I thought it might be time for a salad.
We’ve been eating a lot of dessert around here. The cooler weather makes me want to bake.
Also, Paul and I used to eat dinner around 8 p.m. or so, but now we eat much earlier so that we can have dinner as a family before E. goes to bed. That means we’re often ready for a snack by 8:30 or 9 p.m.
This salad is one I turn to again and again when we need something fresh and green this time of year. I love the interplay of the peppery arugula with the crisp, tart apple and creamy avocado. This recipe takes advantage of cool-weather produce and is a nice way to lighten up some of the rib-sticking comfort food we often gravitate toward in the fall and winter.
It’s also super simple. I don’t even bother to make a separate dressing, a splash of oil and vinegar does the job and leaves the focus on the main ingredients.
- 10 ounces of baby arugula
- 1 small Granny Smith or or other tart apple
- 1 Hass avocado
- 3 tablespoons sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- salt (preferably a flaky sea salt, but regular table salt is also fine)
Wash and dry the arugula. Place into a serving bowl and set aside.
In a small skillet, toast the almond slices over medium high heat, shaking the pan frequently to keep them from burning. After a few minutes, the almonds will start to brown a little and give off nutty aroma. Remove from heat and transfer to a separate bowl to cool. If you leave them in the hot pan they will continue to cook and may burn.
Halve and core the apple and slice into very thin half moons.
Halve the avocado and remove the pit. Using a sharp knife, thinly slice the avocado flesh and use a spoon to scoop out the slices from each half.
Add the avocado and almond slices to the arugula, top with the toasted almonds. Drizzle the oil and vinegar over the salad and finish with a sprinkling of sea salt and a few grinds of fresh pepper.