Goji Cashew Arugula Salad Recipe
A crisp, crunchy salad that delivers a variety of flavors and textures. This one is satisfying for a light lunch or accompanying grilled eggplant and zucchinis as a delicious vegetarian dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healthygoods.com.
Cooking tools:
- Salad spinner
- Mason jar
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Paper towel
Ingredients
- 4 oz baby arugula, washed and spun dry
- 1/3 cup goji berries, rehydrated
- 3/4 cup cashews
- 1 ripe avocado, small dice
- 3 spring onions, thinly sliced
- a handful of chickpeas
- cherry tomatoes, halved
- 3 oz crumbled feta or goat cheese (optional)
- Pomegranate or balsamic vinaigrette (see below)
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