The pressure is on. I’m heading to the beach for the first time this season next weekend. Feeling slightly terrified to see my white legs in a bathing suit; and after having indulged myself this weekend between a fantastic dinner at Annisa, to my first Chick-Fil-A and discovering my two new favorite beers (Brew Free Or Die IPA and Victory Summer Love Ale) while soaking up the NJ suburbs, it’s time to get my butt in gear this week.
This veggie-heavy salad is full of healthy greens to detoxify and debloat from all that beer: arugula, peas, edamame, and avocado. Edamame and avocado act as the “meat” in this salad to help keep you full and satisfied (read: not snacking on salty, bloating foods all afternoon). The roasted garlic vinaigrette provides an intensely flavorful dressing to the salad, so you won’t get bored with all those greens. Adding roasted garlic to vinaigrettes provides a nice creaminess and thickness to dressings without having to add mayonnaise or eggs as in traditional creamy dressings (thanks to this Feed Me Phoebe recipe for this tip!).
All of the ingredients keep well, so this is a great salad to prep on a Sunday and bring for lunch all week long. However, if you are doing this, I would use half an avocado per salad, leaving the pit in the unused half, covered in plastic wrap and refrigerated until use the next day.
Let’s hope this super greens salad can perform some super miracles and get me and my Casper legs ready for the beach!
Super Greens Salad with Roasted Garlic Vinaigrette
For the salad
1 large bunch arugula
2-3 avocados, sliced
10 oz. package frozen shelled edamame, thawed
10 oz. package frozen peas, thawed
1 hothouse cucumber, peeled and diced
For the vinaigrette:
1 head garlic
4 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
kosher salt & freshly ground black pepper, to taste
1. First make the vinaigrette. Preheat the oven to 400 degrees. Rub off extra papery skin from the head of garlic without separating the cloves. Cut off the head of the garlic, exposing the tips of the cloves. Place garlic on a piece of tinfoil, drizzle with 1 tablespoon olive oil, and wrap into a package. Place on a baking dish and roast in the oven 40 minutes – 1 hour, until very soft. Squeeze the flesh of the garlic into a food processor. Add the remaining olive oil, vinegar, lemon juice, salt and pepper. Pulse until smooth.
2. While the garlic is roasting, thaw, clean and dice up all your veggies. Assemble the edamame, peas, cucumber and avocado on top of a large bed of arugula. Drizzle roasted garlic vinaigrette on top and serve.