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

Name: Avocado and Arugula Grain Salad with Jalapeño Vinaigrette – Small Pantry Recipes
Total time: 20 min
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

small-pantry.com

This avocado and arugula grain salad has tons of different textures, and is dressed in a peppy and easy pickled jalapeño vinaigrette.

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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