Arugula Salad with Pickled Onions
Introduction
Arugula Salad with Pickled Onions is a delightful and refreshing dish that combines the peppery flavor of arugula with the sweetness of strawberries and creamy avocado. The tangy pickled onions add a burst of flavor, making this salad a perfect choice for lunch or as a side dish at dinner. With vibrant colors and a mix of textures, this salad is not only tasty but also visually appealing.
Why Make This Recipe
This salad is great for anyone looking for a healthy and delicious meal. It is packed with nutrients from fresh greens, fruits, and healthy fats from avocado and pistachios. The homemade vinaigrette adds a special touch that store-bought dressings can’t match. Plus, making your own pickled onions allows you to control the flavor and sweetness, making this recipe customizable to your taste.
How to Make Arugula Salad with Pickled Onions
Ingredients:
- 2.5 ounces baby arugula
- 2.5 ounces baby spinach
- 1.5 cups ripe strawberries (trimmed and chopped)
- 1 ripe avocado (peeled and sliced)
- 1/3 cup feta cheese
- 1/3 cup pickled red onions
- 1/4 cup raw shelled pistachios
- 2/3 cup ripe strawberries (chopped)
- 1/4 cup avocado oil
- 2 Tbsp balsamic vinegar (or rice vinegar)
- 1.5 Tbsp honey (or pure maple syrup)
- 1.5 Tbsp stone ground mustard (or dijon mustard)
- 1/4 tsp sea salt (to taste)
Directions:
- If you are making pickled red onions, start with that first! They will take some time to pickle.
- While the onions are pickling, prepare the vinaigrette. In a small blender, add all vinaigrette ingredients and blend until thick and smooth. Store it in a sealed jar in the refrigerator until you are ready to use it.
- Once the pickled red onions and vinaigrette are ready, add the remaining salad ingredients to a large serving bowl.
- Add the desired amount of pickled red onions and drizzle the strawberry vinaigrette over the salad.
- Toss everything together until well combined and serve!
How to Serve Arugula Salad with Pickled Onions
This salad is best served fresh. You can enjoy it as a light lunch or as a side dish at dinner. It pairs well with grilled chicken or fish. For an added crunch, sprinkle some extra pistachios on top before serving.
How to Store Arugula Salad with Pickled Onions
If you have leftovers, store the salad in an airtight container in the refrigerator. Keep the vinaigrette separate to prevent the greens from wilting. The salad is best eaten within 1-2 days.
Tips to Make Arugula Salad with Pickled Onions
- Make sure to slice the avocado just before serving to keep it fresh and green.
- You can adjust the amount of honey or maple syrup in the vinaigrette according to your taste preferences.
- For extra flavor, consider adding some herbs like mint or basil.
Variation
You can easily customize this salad. Try adding grilled chicken or shrimp for extra protein. Substitute the feta cheese with goat cheese for a different taste, or use different nuts like walnuts or almonds instead of pistachios.
FAQs
1. Can I use different greens for this salad?
Yes, you can substitute arugula and spinach with other greens like kale, mixed greens, or romaine lettuce.
2. How long do pickled onions last?
Pickled onions can last up to two weeks in the refrigerator if stored in a sealed jar.
3. Can I make this salad ahead of time?
While the salad can be prepared ahead, it’s best to mix the dressing and salad just before serving to keep the greens fresh and crisp.
