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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From trade group Avocados from Mexico. This is SO very good if you're an avocado lover like me. Use the darker, bumpy skinned avocados. Ingredients:
1/4 cup olive oil |
1 1/2 tablespoons lemon juice |
1/2 teaspoon dijon mustard |
1 pinch salt |
1 pinch pepper |
1 pinch sugar |
2 ripe avocados, halved, pitted, peeled and thinly sliced lengthwise |
2 ounces arugula leaves |
1 cup parmigiano-reggiano cheese, in thin shavings |
1/4 cup finely chopped red onion |
1 1/4 teaspoons capers |
4 radishes, sliced horizontally |
Directions:
1. Whisk oil with lemon juice, mustard, salt, pepper and sugar.
2. On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan. Drizzle each with some of the vinaigrette; top with shaved Parmigiano-Reggiano and a sprinkling of onion and capers. Garnish with radish slices.
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