This salad makes a wonderful summertime lunch, dinner, side dish, or…well, even breakfast if you like to eat greens in the morning like me 🙂
The zesty dressing made with only four ingredients cuts through the bitterness of the arugula and when you add the crunch of walnuts, sweetness of fruit, and hearty protein packed quinoa, it’s a winner hit right out of the ball park.
Making your own simple dressing eliminates all of the sugar, preservatives, and additives that most store-bought bottled dressings are full of. Using fresh, local, in season fruit and gluten-free quinoa makes it healthy and sensational!
This salad is great for picnics, get togethers, summer cook outs, anytime!
2 Tablespoons olive oil
4 Tablespoons fresh lemon juice (about the juice of 1 large lemon)
1 1/2 teaspoons chia seeds
1 teaspoon agave
dash of sea salt and fresh black pepper
Whisk the dressing ingredients together and set aside. You can double the amount for a larger salad.
2-3 ounces organic baby arugula (will make about four medium-sized salads)
1/2 cup chopped raw walnuts
1 1/2 cups cooked and cooled quinoa
1 mango diced
1 apricot diced
5 strawberries cut into small pieces
1/2 cup fresh blueberries
Put the arugula and quinoa in a large bowl and pour the dressing on top. Toss to mix the dressing throughout the salad. Add the nuts and fruit and gently toss again.
Refrigerate any leftovers.
*The walnuts can be substituted with any other nut (or seed) of your choice. You can also add different fruits. As always, I encourage creativity in the kitchen.
Choosing healthy living over dying 🙂