Arugula Cilantro Salad with Lemon Mint Vinaigrette
Uses [KitchenAid® K150 Blender](https://www.kitchenaid.com/countertop-appliances/blenders/blender-products/p.k150-3-speed-ice-crushing-blender.ksb1325pa.html).
Ingredients
1/2 cup shaved parmesan
1 cup toasted pine nuts
1 medium avocado (pitted, peeled, and diced)
2 slices red onion (16th/inch slices; left whole with rings separated, plus more to taste)
1 bunch cilantro leaves (large bunch)
5oz arugula (or rocket lettuce; 141g or 1 package)
1 cup fresh mint leaves (firmly packed)
1/4 teaspoon freshly ground black pepper (plus more to taste)
1/4 teaspoon sea salt (plus more to taste)
1/2 teaspoon apple cider vinegar
1 teaspoon finely chopped shallots
1 teaspoon minced garlic (1 clove)
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 cup fresh lemon juice
Step by step
To make the dressing, pour 1/2 cup lemon juice, 1/3 cup olive oil, 1 Tbsp mustard, 1 Tbsp maple syrup, 1 tsp minced garlic, 1 tsp shallots, 1/2 tsp apple cider vinegar, 1/4 tsp salt, and 1/4 tsp 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 1 cup 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.
In a large salad bowl, lay the arugula, and top with the bunch of cilantro leaves, onion slices, avocado, and 1 cup 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, and top with the parmesan.
Serve immediately.