Ingredients

The following ingredients have 3 Servings
  • For the Salad:
  • 5oz Arugula
  • 2 cups cooked Quinoa
  • 1 cup Blueberries
  • 1/4 cup sliced Almonds
  • 1 Avocado pitted, skin removed, and sliced
  • For the Vinaigrette:
  • 1/4 cup EVOO (extra virgin olive oil)
  • 1 Tbs fresh Lemon Juice (about 1/2 a lemon)
  • 2 Tbs Honey
  • 8-10 small Basil Leaves
  • 1/4 tsp Sea Salt

Instruction

  • In a large bowl add Arugula, Quinoa, Blueberries, and Almonds.
  • In a food processor or high speed blender add EVOO, Lemon Juice, Honey, Basil, and Sea Salt.
  • Pulse or blend for about 30 seconds until it has dressing like consistency.
  • Pour vinaigrette over salad and mix well.
  • Top with Avocado slices.
  • Serve and enjoy!