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  Avocado Salad with Sausage and Strawberry-Shallot Vinaigrette Recipe and photos by A Healthy Jalapeno Ingredients 1 lg shallot, sliced thin 4 tbs Champagne or rice vinegar 2 tbsp strawberry puree 1/2 lemon, juiced Kosher salt 3 tbs olive oil 2 cups baby arugula or watercress 1/4 cup salted pistachios, coarsely chopped 2 tbs mint and basil, thinly sliced 2 med avocados, pitted, peeled, and sliced 1 pkg italian sausage, cooked and sliced into coins 4 tbsp crumbled blue cheese In a medium bowl, toss the shallot with the Champagne vinegar and a pinch of salt and set aside for 10 minutes, stirring once. Drain the shallot into a small bowl and reserve the vinegar. Whisk the olive oil, lemon juice and strawberry puree into the shallot vinegar.    With a non-stick skillet, cook the sausage over a medium-high heat for about 5-10 minutes. Set on paper towels to cool and cut into round coins.   In a medium bowl, toss 1 Tbs. of the vinaigrette with the pickled shallots, arugula, pistachios, mint, basil, 1/4 tsp. salt, and a few grinds of pepper. Arrange the avocado around the plate. Drizzle with the remaining vinaigrette and season to taste with salt and pepper. Top with the arugula mixture and serve immediately.  |
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