The DIY Kitchen: One Dressing for Two Delicious Salads

Avocado Arugula Salad

Every Sunday night, I make a quantity of salad dressing in an red-and-white-topped Bonne Maman jar, and lovingly place it in the fridge.

I came upon the dressing, and The Avocado Arugula Salad, by accident one summer. I found the origin of the recipe on Food.com, and it looked promising. I made it, and it was great. Over the following month, I adjusted the quantities to taste, and started making it once or twice a week.

A year later, I was talking about side salads with a friend of mine, and she wrote down one of her favourites. "We eat it every other night," she added at the bottom. When I went to make her salad a few weeks later, I realised the three-item dressing was the same. And her salad, The Kale Crouton Salad, was just as good.

Both are now in weekly rotation at my house, and perfectly accompany almost anything: pizza, grilled chicken, barbecued steak, pan-fried fish, shepherd's pie, or pasta.

 

The Dressing

(quantity for two salads for two people)

2 Tablespoons of lemon juice

4 Tablespoons of extra virgin olive oil

2 crushed small cloves of garlic

Put ingredients into a jar (Bonne Maman not required) and shake. Refrigerate leftover half for up to 10 days.

 

Avocado Arugula Salad

(one salad for two people)

two large handfuls of arugula

1/4 cup of parmesan

1/2 of a very ripe avocado smushed into the salad (you don't want it to keep its shape — it more or less blends with the dressing and parmesan)

1/2 teaspoon of salt sprinkled on the salad (the lemon in the dressing neutralises the salt, so you need to salt it quite liberally)

Toss well.

 

Kale Crouton Salad

(one salad for two people)

two large handfuls of baby kale

1/4 cup of parmesan

1/2 cup of croutons (or small cubes of old bread that you put into a toaster oven for about 10 minutes)

1/2 teaspoon of salt sprinkled on the salad (again, a generous amount of salt is required)

Toss well.