Arugula Salad with a Hawaiian Twist!
One upside to our stay at home mandate in Hawaii is that we have time to make delicious meals at home, enjoy quality time as a family cooking and eating at the dinner table.
Our family loves salads and we have been enjoying making our own salad dressings to coat with whatever greens and vegetables we have at the time. Last night, we decided to use the Hawaii's Gold Hawaiian Macadamia Nut Oil as our base for our salad dressing and it did not disappoint!
We added the Macadamia Nut Oil, fresh garlic, lemon juice, Kaiulani Spice Organic Alaea Sea Salt and pepper to taste. Then we combined Arugula, Beets, and Avocado (from our backyard) and tossed it all together. Delicious!!!! (recipe below)
Wishing everyone health and safety at this time from Hawaii! We will get through this and maybe be better humans for it. We would love to hear from all of you so drop a comment and let us know what you have been cooking up in the kitchen!
The Macadamia Nut oil gives another dimension to the salad by adding a nutty & buttery flavor. It can be used in place of any oil you use and is very versatile in the kitchen with fish, chicken, vegetable dishes, baked goods, even on popcorn and is especially great for sauteing and stir-frying due to its high smoke point.
- Arugula Greens
- 1 Beet, cooked & sliced
- 1 Small - Medium Avocado, sliced
- 1/4 -1/2 cup of Hawaii's Gold Macadamia Nut Oil
- Juice of One Lemon
- 2 garlic cloves (or more depending if you like garlic), minced
- 1/2 tsp -1 tsp of Kaiulani Spice Organic Alaea Sea Salt (or to your taste)
- 1/2 tsp - Freshly Ground Black Peppercorn
Combine oil, lemon juice, minced garlic, salt and pepper in large salad bowl. Let sit for 5-10 minutes. Add Arugula greens and toss to coat all greens. Top with sliced beets and avocado and season with Alaea Sea Salt to taste!