Earlier this week I posted a recipe for pickled onions. What did I do with them you wonder? Well, wonder no more!
Here's a quick "recipe" for Arugula, Avocado, Feta & Pickled Onion Salad.
The most important thing about this salad is to very carefully wash the arugula, or otherwise you'll be eating sand. What I do is dunk arugula in a big bowl filled with water. Carefully remove the leaves, drain the water, rinse the bowl (notice all the sand!) and repeat the process several times. If you are super environmentally aware, keep the water and use it to water your plants.
You can mix all of the ingredients in a bowl, or make a layered salad: it photographs much nicer. And looks do matter in my book.
Layer arugula leaves, scatter feta, nicely arrange avocado slices and then pile on the pickled onions. If you want, drizzle the salad with olive oil, but I honestly was fine with the way it was.
The creamy avocado offset the slightly bitter taste of arugula, and the salty feta and vinegary onions brightened up this dish.
And of course this post would not be complete withouth a shout out to Mary who writes Arugula Files :)