Another recipe that was greater than the sum of its parts. You wouldn't think that this would be anything but a pleasant little sauce but this is a keeper! We enjoyed it on cold poached salmon but will be making it again to use as a dressing for tomato salad, as a spread for cold chicken sandwiches, as an add-in to plain hummus, as a binder for tuna or egg salad in the place of mayonnaise, and I will admit to stirring the remainder into the salmon rillettes that I made with the leftover salmon with which we originally ate it.
Makes a generous cup of sauce.
1 avocado, peeled and stoned (a good outlet for that not quite ripe avocado in your fruit bowl)
1/2 cup of baby arugula leaves
Juice from 1/2 lemon
2 Tbsps mayonnaise
1 tsp rice wine vinegar
1/4 tsp cumin powder
1 Tbsp chopped preserved lemon (a must make anyway)
Salt and black pepper to taste
Combine all the ingredients in a blender and process until smooth.
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