The City Magazine Since 1975

Avocado & Pine Nut Salad

September 2017
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SERVES: 
6
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INGREDIENTS: 

For the red wine vinaigrette:

1/2 cup red wine vinegar
1/4 cup olive oil
1/2 tsp. Dijon mustard
1 clove minced garlic

For the salad:

1 (5-oz.) container spring mix lettuces, washed and dried
1 ripe avocado, peeled and cubed
1/4 cup pine nuts, lightly toasted
1 cup cherry tomatoes, halved
Red wine viaigrette

DIRECTIONS: 

Local honey, salt, and black pepper to taste

Place the vinegar, olive oil, mustard, and garlic in a mason jar and shake well. Season to taste with honey, salt, and pepper.

Approximately five minutes before serving, make a bed of lettuce in a shallow bowl. Top with the avocado, pine nuts, and tomatoes. Shake the mason jar of vinaigrette, pour onto the salad, and gently toss.