Subject: Salad Dressings and Avocado Oil - Amy Hunter Cooking Class

Friend, You must try this avocado oil based salad dressing.
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Cooking With Avocado Oil: 
Salad Dressing

Hi Friend,

If you’re looking for a new way to experiment with extra virgin avocado oil, one of the best uses for the fragrant, vibrant oil is salad dressing. Both the color and aroma give salad dressing a unique and interesting take on your favorite classic vinaigrette. 

It pairs nicely with fresh vegetable salads, but if you want a more filling meal, a grain-based salad is a great choice. The dressing coats any veggies that are added, while the grains nicely absorb the dressing.

Grain based salads are the perfect meal, and are much more filling than a vegetable based salad. Couscous makes an especially light and delicious choice. While couscous isn’t technically a grain (it’s tiny pasta), it works well when paired with a light citrusy vinaigrette, lightly wilted arugula leaves, and crunchy pistachios. My Crunchy Couscous and Arugula Salad recipe makes a delicious side dish for a potluck, but can also make a full meal when paired with a piece of fish or shrimp.

While I’ve used the avocado in a variety of dishes, one of my favorites is to make salad dressings like the one in this recipe. It’s super easy (seriously, just put everything in a jar and shake), and it has a fragrant aroma that compliments the bite of the arugula well. A few chopped herbs and crunchy nuts make this an easy choice for a light meal. Is your mouth watering yet?

If you would rather eat an actual grain for this salad, try something like quinoa or millet instead of a heartier choice like farro or wheat berries. While those do work in salads, for this one, you want something light in texture that will pair well with the delicate greens without overpowering the salad.

Crunchy Couscous and Arugula Salad
Serves 2-4

Unlike most grains, and even pasta, couscous cooks super fast; in fact, you don’t really cook it, you steep it in boiling water until the liquid is absorbed. Fluff with a fork, and in minutes, this light and fluffy side dish is done.



1/2 cup extra virgin avocado oil
Zest and juice of 1 lemon (about 1/4 cup)
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, grated or finely minced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1/2 teaspoon Colima Sea Salt


1/2 cup couscous
1 cup water or vegetable stock
3 cups baby arugula
1/4 cup toasted pistachios
Colima Sea Salt and fresh ground black pepper


Combine all of the dressing ingredients in a jar. Set aside.

Put the couscous in a small saucepan with the water or stock. Bring to a boil and cover. Turn off the heat and let sit for about 10 minutes until the liquid is absorbed. Uncover, and fluff with a fork.

Put the arugula in a bowl and add the hot couscous. Stir until wilted. Toss with the dressing and add the pistachios. Season with salt and pepper to taste and serve warm or at room temperature. 

Culinary Tip

Toasting nuts gives them more flavor and aroma, and can add a new dimension to your dish. 

You can toast nuts in the oven or on the stove. If you have only a few nuts, put them in a dry skillet over medium high heat. 

Shake the pan or stir the nuts with a spatula until they become fragrant and lightly browned. 

Immediately remove them from the pan (don’t let them sit in the pan even after you turn off the heat, or they’ll burn.) For larger quantities, lay them on a sheet pan in a single layer and toast in a 375-degree oven until browned, 10-15 minutes. 

Smaller nuts such as pine nuts are best done on the stove to prevent burning.
One of the great things about extra virgin avocado oil is that you can use it to turn unhealthy dishes into delicious health food. Its rich, silky texture, and fragrant taste makes it work perfectly for dressings and sauces. Look for my next email with Red Onion and Kale Potato Salad.

Cook with Love,

Amy Hunter
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