Arugula + Avocado Salad with Basil Vinaigrette
{who it's by}: 
{what it is}: First Course Salad
{prep time}: 
{cook time}: 
{total time}: 
{serves}: 6 - 8
 
This salad is so simple, yet so memorable. The sweet and tangy basil vinaigrette pairs beautifully with the peppery arugula. And who doesn't love a little crispy bacon and creamy avocado?
Ingredients
  • 1/2 cup packed basil leaves
  • 1 shallot, roughly chopped
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • Flaky sea salt and freshly ground black pepper
  • 1/4 pound applewood-smoked bacon, chopped
  • 10 ounces baby arugula {preferably organic}
  • 2 avocados
Instructions
  1. To make the basil vinaigrette, combine basil, shallot, olive oil, and vinegar in a mini food processor or blender (I use my Magic Bullet for this). Purée and add a pinch of salt and pepper. Taste and adjust accordingly. Store, covered, in the refrigerator.
  2. Cook bacon in a skillet over medium heat until crisp, about 7 to 9 minutes. Remove and set aside until serving.
  3. When ready to serve, place arugula in a large serving bowl. Dice avocado right into the bowl. Sprinkle with bacon, and pour dressing over the top. Season with salt and pepper and serve.
Recipe by 20something cupcakes at http://www.20somethingcupcakes.com/2012/06/arugula-avocado-salad-with-basil-vinaigrette/