Summer Arugula Salad with Lemon Vinaigrette
Ingredients
- arugula
- fresh mint
- blackberries
- heirloom tomatoes
- figs
- peach
- red onion
- cooked and cooled chickpea rice
- toasted pine nuts
- vegan ricotta
Vinaigrette
- juice of 1/2 lemon
- 1 TBSP apple cider vinegar
- 1 TBSP extra virgin olive oil
- 1 tsp maple syrup or agave
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp dijon mustard
Preparation
Wash and dry the arugula and fresh herbs.
Chop the tomatoes, onion, and fruits into bite-sized pieces.
If not already prepared, cook the chickpea rice according to package instructions and let it cool.
Toast the pine nuts in a dry skillet over medium heat until golden, about 2-3 minutes.
In a small bowl, whisk together all vinaigrette ingredients until well combined.
Assemble the salad by combining all ingredients in a large bowl and tossing with the vinaigrette.
