AVOCADO ARUGULA SALAD WITH OR WITHOUT CHICKEN BASIL VINAIGRETTE ENJOY DAN:

AVOCADO ARUGULA SALAD WITH BASIL VINAIGRETTE by CHEF DAN:

Serves 4

INGREDIENTS FOR VINAIGRETTE:

1 avocado, pitted, peeled and diced

1 cup fresh basil leaves

2 tablespoon fresh chives

2 tablespoons lime juice

2 tablespoons apple cider vinegar

2 tablespoon honey

1 teaspoon chili garlic sauce

1 teaspoon fresh ginger, chopped

1 clove garlic, chopped

3 tablespoon olive oil

Kosher salt and freshly ground black pepper to taste

SALAD:

3 cups arugula leaves

6 cherry tomatoes, halved

2 tablespoons Parmesan cheese

2 tablespoon EACH fresh mint, cilantro, and basil.

1/4-cup roasted walnuts.

DIRECTIONS:

1.   In a blender combine all vinaigrette ingredients, except oil, S. &.P.

2.   Puree until smooth.

3.   With motor running slowly add oil, salt & pepper to form an emulsion.

4.   In a salad bowl combine arugula, cherry tomatoes, Parmesan cheese and fresh herbs.

5.   Lightly drizzle Avocado-Basil Vinaigrette on the salad.

6.   Top with roasted walnuts.

ALTERNATIVE:

4 boneless, skinless, chicken breast, (Cooked and shredded)

ENJOY DAN:                   BON-APPETITE!!