Arugula Salad with Avocado Dressing
5 oz baby arugula
1 cup frozen corn
1 Gala apple
1 medium cucumber
1/2 cup finely chopped tomatoes
1/2 large sweet onion
1/2 cup pine nuts
1 Tbsp olive oil
1/2 of a large avocado
1 Tbsp olive oil
squeeze of 1/2 of lemon (approx. 1 1/2 Tbsp)
2-3 Tbsp fresh tangerine juice
1 tsp. maple syrup
salt and pepper to desired taste
In a large bowl, add your arugula. First, you will want to gently brown the pinenuts in a frying pan. I advise not to leave the pan for a second because browning can turn to burning with a blink of an eye. There have been many of a pinenut lost in my kitchen due to attempting to multitask. Once the pinenuts are gently browned, add to the arugula. Next, in the frying pan, place your frozen corn over a low heat. Let the corn defrost and slowly add about 1/2 Tbsp of olive oil. Turn up heat and cook the corn until there is a bit of browning. Add the corn on top of the arugula.
Finely slice your onion, add into the frying pan with 1/2 Tbsp of olive oil and sauté over a low heat until translucent. Toss in with your arugula. Finely slice the cucumber, apple, and tomatoes (I like to peel my apple before slicing but that is simply a matter of personal preference). Add all three to the salad bowl.
In a food processor or blender, add the avocado, olive oil, lemon juice, tangerine juice (start with 2 Tbsp and add more after a taste test), maple syrup, and a pinch of salt and pepper. Blend until perfectly smooth. Take a little taste test and add a bit more lemon/tangerine juice or salt/pepper if needed. There is no exact measurements for this dressing. It is more of a give and take.
Toss your salad with the Avocado dressing. You may not need to use all of the dressing so add a little at a time. Enjoy!