Avocado and Arugula Grain Salad with Jalapeño Vinaigrette – Small Pantry Recipes

Ingredients

• 4 cups baby arugula (lightly packed (2½ ounces))
• 1 cup cooked whole grains (such as quinoa, brown rice, or barley)
• 3 radishes (sliced into thin half-moons)
• 2 Persian cucumbers (sliced into thin half-moons; Or ½ English cucumber)
• 1/2 cup fresh cilantro (lightly packed leaves and tender stems, roughly chopped )
• 4 scallions (thinly sliced on the bias)
• 1/4 cup toasted pepitas (plus more to garnish; Or try a combo of pepitas and sunflower seeds)
• 2 ripe avocados (diced)
• 1/3 cup chopped pickled jalapeños
• 1/3 cup pickled jalapeño brine
• 1 small garlic clove (minced)
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon honey (agave, or maple syrup)
• Kosher salt and black pepper