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Avocado and Arugula Salad with Smoked Almonds
Smoked almonds and silky avocados meet in this salad inspired by a recipe in “The Basque Book” by Alex Raij and Eder Montero. The almonds add texture and two varieties of smoked paprika bring woodsy notes and just the right amount of heat. Once assembled, serve the salad right away, as the delicate arugula wilts easily after it is dressed and the avocados will discolor.
4
Servings
Tip
Don't use underripe avocados. The smooth, creamy texture of fully ripe avocados balances the earthiness of the paprika and bitterness of the arugula.
15 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
¾
teaspoon smoked paprika, divided
Directions
-
01In a small skillet over medium, heat the oil until shimmering. Add ½ teaspoon each smoked paprika and sweet paprika, then cook, stirring, until fragrant and the oil is red, about 2 minutes. Immediately pour into a small heatproof bowl, then whisk in the vinegar, ½ teaspoon salt and ¼ teaspoon pepper. Set aside to cool.
Reviews
June 24, 2022
Very nice flavor
Smoked nuts and paprika really work well with the avocado.
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Made this tonight and it was a hit. I wasn't sure I would like it but it was delicious. My husband said it was like eating something from a restaurant. I didn't have smoked almonds so I roasted some almonds instead.