This long awaited season of fresh garden produce is finally here. All of our salad fixings are up including arugula and radishes.
We’ve been enjoying our own lettuces now for awhile. So divine! We were extremely eager for garden fresh produce this year. At the end of each garden season I make a mental note to not plant so much lettuce next year. When the following growing season rolls around I plant just as much, if not more! This year we have 6 different kinds of salad greens planted! How does that happen?
Arugula and radishes in the garden plus avocado and shallots, which I also had on hand, brought back memories of the Arugula Avocado Toasts we devoured a while back at a Scottsdale restaurant.
This sweet boy turned 5 and guess who got to host the party? Yep, we did.
If I recall correctly, the original recipe did not include radishes, but they are an excellent addition. Notice (below in the recipe) I used Brown Rice Miso in the dressing. It’s sweet flavor compliments the peppery bite of the arugula. I’m sorry I don’t have a photo of the container, as I purchased it in bulk. The brand of miso I recommend is Miso Master Organic and it’s made here in the states. Brown Rice Miso is much more mild flavored than the longer fermented Barley Miso most often used in Miso Soup. However, it still has probiotic qualities. It keeps well refrigerated for quite some time.
One tip about this recipe; wait to dress the arugula salad until you are ready to serve it. And be careful not to overdress it. I made these for appetizers for the birthday dinner but pulled off the same recipe days later (as suggested by daughter #3) for breakfast with an egg on top. It was awesome scrumptious!
Also, if you prefer to make it as a salad only, add sliced avocado to the salad, and do away with the toast. So whether it’s an appetizer, breakfast dish, or just as a salad, try it with your fresh arugula.
4 – 6 cups fresh arugula, washed and patted dry
3 radishes sliced thin
1 shallot sliced thin
1 1/2 ripe avocado
2 teaspoons lemon juice
6 – 8 thin slices of toasted good whole wheat bread
2 tablespoons fresh lemon juice
2 teaspoons brown rice or white miso
2 tablespoons honey
2 tablespoon dijon mustard
1/2 teaspoon mustard powder
4 tablespoons olive oil
sea salt and pepper before serving
In a medium sized bowl, toss together the arugula, sliced radishes, and sliced shallots.
In a separate small bowl, whisk together all dressing ingredients.
Scoop out avocado and mix and mash with 2 teaspoons of lemon juice, until somewhat smooth.
Toast bread. Smooth avocado spread on each slice of toasted bread.
Sprinkle with sea salt.
When you’re ready to serve, toss the dressing with the salad. Add a little amount of dressing at a time. This is best when it’s not overdressed.
Place small handfuls of salad on each avocado toast. Slice “toasts” on the diagonal.
Arrange on serving platter and give one last sprinkle of sea salt and pepper before serving.
Such a fresh and festive appetizer!