AAA Salad

Chef Debra preparing the AAA Salad

Why is it called the AAA Salad?

Because the ingredients start with the letter A! Apples, Arugula, Avocado, and Almonds, but who’s counting all of the ingredients that begin with “A”?

Yield: two dinner-size salads or four side salads

Note: Each of the ingredients in this salad can be exchanged for others if you do not like them or are allergic to them. Dress it with the dressing of your choice. The ingredients for this salad are mild in taste. Your choice of dressing is what brings them to a new level. One good choice is the Creamy Lemon – Basil Dressing.

Recipe Tip: If you plan to use the Creamy Lemon Basil dressing for this salad, make it first so the ingredients have time to meld.

AAA Salad Ingredients

  • 4 ounces arugula
  • 4 ounces baby spinach
  • 4 ounces of romaine or other crispy lettuce or cabbage of your choice
  • 1 apple of your choice (tart or sweet)
  • 1 ripe avocado
  • 16 cherry or grape tomatoes
  • 8 teaspoons slivered almonds
  • Salt and ground black pepper to taste

Instructions

Step 1: Toast the slivered almonds so they have time to cool while you make the rest of the salad. Place 8 teaspoons of raw slivered almonds in a dry pan and cook for 5 to 8 minutes over medium heat until they smell toasted, agitating them every 30 seconds or so so that they do not burn. Set them aside to cool.

Recipe Tip: Smell the almonds while they are still raw so you will be able to differentiate the smell of raw versus toasted almonds.

TBK Tools: Dry Measure Spoons and Long Wood Spoon

Step 2: Clean and de-stem 4 ounces of arugula, 4 ounces of raw spinach, and 4 ounces of romaine lettuce. Cut them into bite-size pieces. Set them aside in a strainer so that they can drain well.

Recipe Tip: Use kitchen scissors to easily cut the larger leaves. Your fingers are closer to the action and it is easy to know when they are the correct size.

TBK Tools: Slicing Bowl, Cut Glove, and Talking Scale

Recipe Tip: The apple and the avocado will start to break down and take on an unpleasant appearance, texture, and taste once they are cut. Save them for the very last step when you are ready to serve the
salad.

Step 3: Halve or quarter 16 cherry or grape tomatoes. Set aside.

Step 4: Remove the core of an apple of your choice and peel if desired. Thinly slice the apples and further cut them into bite-size pieces. Store, covered in water, to keep them from turning brown until
ready for use.

Recipe Tip: Since many ingredients in a salad are green in color, choosing a red apple and not peeling it will add another attractive color to the salad mix.

TBK Tools: Slicing Guide, Peeler, and Food Corer

Step 4: Peel and thinly slice or cube a ripe avocado

Chef Debra using the Avocado Tool to slice an avocado into a salad

TBK Tool: Avocado Tool, Slicing Guide, and Cut Glove

Step 5: Just before serving, combine all of the ingredients and mix well. Add salad dressing or allow people to add their own.

Step 6: Season with salt and pepper

TBK Tool: Salt Cellar

Step 7: Sprinkle salad with toasted slivered almonds

Enjoy!

Next steps

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