|Spin Class (caption and photo via Sidekick)|
|Dion's - Albuquerque, NM - Yeah, there's salad under that cheese and crouton pile above.|
But, dear hearts, dousing your barely nutritional lettuce that is basically just a vehicle for water in a dressing that is basically just a vehicle for buttermilk and garlic is not what today's post is about. Today's post is about something altogether more delicate that my Sidekick and I have been shoving into our faces for the last three years straight. It's about something that requires your lettuce to be absolutely dry in order for the dressing to stick.
Avocado + Arugula + Parmesan + Lemon + Olive Oil + S&P = GOLD.
Seriously. That's all. Sometimes I'll add some hearts of palm. Sometimes some segmented grapefruit if I have one kicking around. Lately I've been adding fennel that I've pickled in orange juice. This salad is a platform of greatness and it takes all of ten minutes.
|Spin Sass (also via Sidekick)|
Arugula and Avocado Salad with Lemon Oil and Parmesan
3 - 4 large handfuls arugula, washed and SPUN (oh, or dried on kitchen towels, LOSER)
1 avocado, diced
juice of one lemon
1/2 cup Parmesan, shaved with a vegetable peeler
Spread arugula out on a large platter. Scatter avocado on top (and any other CRAZY ingredient you choose, but don't muck it up too much, simplicity is why this tastes so good). Add on Parmesan curls after that. Squeeze lemon juice over the whole thing. You might only want half. You might want 1.5 (I want more lemon on everything, have I mentioned?). Then, sprinkle the whole shabang with flaky sea salt, grind a MESS of pepper over it all and drizzle with enough olive oil to make it look dressed lightly.
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