- Fresh Pepper
- Sea Salt
- Olive Oil
This is a very “individual taste” recipe. You have to find the proportions that you like. I always use the arugula I grow from my tower garden, it is by far the best I have ever had. I normally use ¼ to 1/3 of a bag per person, for a normal sized salad, and ¼avocado, 8 to 12 cherry tomatoes, ¼lemon, one good sized garlic clove and about a tablespoon of walnuts; all per person. You will find the proportions that you and your family find yummy.
The tomato, avocado and lemon make the salad really juicy so #1, you don’t need very much oil…just a splash and #2, it can get soggy, so make it right before you’re going to eat it or don’t add the wet stuff until then.
The freshness of the ingredients really makes a difference. I like to use super juicy tomatoes; either the little organic cherry or grape ones or the smallish ones, still on the vine. (if you have Trader Joe’s neary ou, you know what I’m talking about.) I like them cut into quarters or thin strips for maximum surface area. If you’re using the ones on the vine, of course, you’ll want to think about that size. I cut the avocados in smallish cubes and chop the walnuts…not super fine; sometimes I’ll just crush them with my hands. See what you like.
Put the arugula, tomatoes, chopped or crushed garlic and avocados together and then squeeze the lemon over the top. I really like Pampered Chef’s lemon juicer for this. Then add the fresh pepper and sea salt….not too much! The taste will intensify as it sits. I sprinkle a tiny bit of olive oil….about ½of the cap full for 2 of us, add the walnuts and let it sit while I make whatever else we’re eating. Refrain from thinking you need lots of oil and salt; a little goes a long way. The less of these 2 ingredients you can use and still love it, the better. Yum!