lemon mint vinaigrette

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  2 oz or 57g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Celtic Sea Salt

  Selina's

  ¼ tsp or 5g

• Lemon juice

  Raw

  ½ cup or 122g

• Organic Apple Cider Vinegar

  ACV Health

  1 tsp or 100g

• Garlic

  Raw

  1 tsp or 3g

• Shallots

  Raw

  1g

• Maple syrups

  1 tbsp or 20g

• Mint

  Freshdirect

  2 oz or 57g

Directions

1. To make the dressing, pour the lemon juice, olive oil, mustard, maple syrup, garlic, shallots, apple cider vinegar, salt, and pepper into your KitchenAid® blender and puree on high for 20 to 30 seconds until the ingredients are pulverized and the mixture is emulsified. Add the mint leaves, and process on a medium speed for 10 to 20 seconds until the mint is almost pulverized, but the mint is still loose and speckled. 
2. In a large salad bowl, lay the arugula, and top with the cilantro leaves, onion, avocado, and pine nuts. Pour the dressing over the salad, and gently toss just a few times so that the salad is evenly coated but not wilted. Serve immediately. (If making the salad to serve later, store the salad and the dressing separately, and add the avocado right before serving.)

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