Arugula Salad with Cherries and Avocado

Arugula Salad with Cherries and Avocado

WITH GO RAW SEA SALT AND CRACKED PEPPER SALAD TOPPERS

Serves 2

Vegan, gluten-free, nut-free

Ingredients

  • 3 cups arugula, washed and dried
  • 1 tbsp extra virgin olive oil
  • juice of ½ lemon, preferably meyer
  • salt and pepper to taste
  • ½ cup quinoa, cooked to package instructions and cooled
  • ½ cup cherries, sliced with the pits removed
  • ¼ cup feta, regular or plant-based
  • ¼ sweet corn kernels, raw
  • ½ avocado, cut into slices
  • ½ avocado, cut into small pieces
  • ½ cup Go Raw Sea Salt and Cracked Pepper Salad Toppers
Dressing
  • ¼ cup olive oil
  • juice of ½ lime
  • 1 clove of garlic, minced
  • 1 tbsp dill, minched
  • 1 tbsp chives, minced
  • 1 tsp fresh mint, minced
  • Salt and pepper to taste
  • Water to thin

Directions

  1. Toss arugula with olive oil, lemon juice, salt, and pepper.
  2. Assemble the remaining salad ingredients.
  3. Make the dressing. In a bowl, whisk all ingredients together. Add water sparingly until it has thinned to your desired consistency.Drizzle over salad.

Recipe and photo by Dana Plucinski