Arugula and Avocado Salad with Bagna Cauda Dressing

5.0(298)

by Melissa Clark

Quick

Servings

(2–4)

Total time

20 min

Calories / serving

185 kcal

Ingredients (8)

serves

Instructions (2 steps)

01In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
02In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.

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Rich recipe — supports nutrition-aware planning.