OneandahalfSlices Signature Salad
There is a lot of salad in the OneandahalfSlices universe. You know, #eatfoodnottoomuchmostlyplants. That said, this is easily the favorite. It is green, zesty, and light. It works as a side salad, say, to Spaghetti al Limone, Fettuccine Alfredo, or Chicken Korma, or stands on its own with a hard boiled egg and some extra avo. Trust me. Make it once and it will quickly become your favorite, your go-to, and just like that avocado and arugula will permanently live in your fridge.
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what you need
1 package baby arugula
1 avocado
1/2 cup parmesan cheese, grated very finely
juice from 1 lemon
1 teaspoon cayenne pepper
2 glugs good olive oil
salt and pepper to taste
(optional) 3 tablespoons pepitas
(optional) 3 tablespoons dried cranberries or golden raisins
(optional) 1 hard boiled egg
how to make it
Toss arugula in a mixing bowl with olive oil, salt, cracked black pepper, cayenne pepper, and lemon juice. Toss well to coat.
Add the parmesan cheese and toss some more!
Thinly slice the avocado and add to the top of the salad.
Top with pepitas, cranberries, thinly sliced hard boiled egg, if using, and a little more black pepper and parmesan cheese.
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Warm Brussels Caesar Salad
That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be.
Maroulosalata
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Brussels Sprouts Salad
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