There’s a rumor going around the internet that the bigger your mixing bowl, the better your salad.
I put that theory to the test last night and the result was a fresh, herb-y, lemon-y salad that KILLED next to a quiche and some monkfish.
Arugula Salad With Avocado, Yellow Cherry Tomatoes and Fresh Mint
- Make the dressing: Mix the juice of two lemons with a healthy glug of good olive oil and a blob of honey and whisk together with salt and pepper.
- Finely slice an entire avocado into crescents and halve the tomatoes.
- Let the aforementioned avocado and tomatoes soak in the dressing for ten or so minutes and toss with arugula and torn fresh mint.
- Toss for what seems like a very long time with tongs, letting the dressing coat every square millimeter of the salad.
- Serve, enjoy, moan, etc.