Arugula can be a green that you either like or don't. As it can have more of a bitter taste, it can be hard to eat it as a base for a whole salad for some. But not this one, my friend!
When the warmer weather approaches, I don't know about you but my cravings for salads skyrocket as the light and fresh flavors are what I often navigate towards. So having a variety of options so I don't get bored with the same salad is key!
Ingredients:
✨Arugula, washed & dried
✨Arugula microgreens
✨1/2 an avocado
✨Handful of organic blackberries
✨Crispy Chickpeas
✨Hemp Seeds
✨Vinegar marinated beets
Dressing:
✨Olive Oil
✨Spicy Dijon Mustard
✨Apple Cider Vinegar
Directions:
•Mix your dressing and set it off to the side.
•Add your arugula and microgreens into a bowl and dress with your desired amount of dressing. Toss until coated well
•Dice up your avocado & beets then toss them into your salad
•Top off with your hemp seeds, crispy chickpeas and blackberries
This salad pairs well with a meat protein if you find you are needing more as well as goat cheese or manchego cheese if you can handle dairy.
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