Pear and Rocket Salad
A simple pear and rocket salad made with sweet juicy pears, peppery rocket, creamy ripe avocado, salty olives, crunchy sunflower and pumpkin seeds and more.
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Ingredients
for the salad
- 2 large handfuls rocket leaves (arugula)
- 8 heaped tbsp (½ cup) freshly sprouted quinoa (use cooked, if preferred)
- 1 ripe pear
- 1 avocado
- 1 baby cucumber (medium sized)
- ¼ of small red onion
- 1 handful kalamata olives
- 1 handful microgreens or cress
- 2 tablespoon sunflower seeds
- 2 tablespoon pumpkin seeds
dressing ingredients
- 3 tablespoon extra virgin olive oil
- 2 tablespoon raw apple cider vinegar
- 1 tablespoon maple syrup (or date paste)
- 1 teaspoon dijon mustard
- fresh thyme leaves (a couple of sprigs)
- a good pinch of salt and pepper
Instructions
Pear and rocket salad
- Using a paring knife, finely slice the red onion, peel and dice the avocado then, chop the cucumber into bite size pieces.
- Add the quinoa to a bowl then top with the chopped vegetables, olives and mixed seeds. Stir gently to mix then divide into two bowls.
- Cut the pear into four, remove the core and slice each of the four pieces thinly.
- To each bowl now add a handful of rocket, pear slices and sprinkle liberally with microgreens.
Apple cider vinaigrette
- Remove the leaves from the sprig of thyme. Add all the dressing ingredients to a small jar. Secure tightly with a lid and shake until the ingredients have emulsified.
- Serve the salad with vinaigrette on the side for drizzling as you wish.
Notes
Any unused vinaigrette can be stored in the fridge for up to 5 days.
Tried this recipe?Please let me know in the comments below