Black Rice and Arugula Salad with Lime Vinaigrette
Serve this simple antioxidant-rich salad for a light lunch or as a side dish for dinner.
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Cooking tools:
- Chef's knife
- Cutting board
- Citrus press
- Skillet
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Serving bowl
- Spoon
Ingredients
- 2 cups cooked black rice
- 3 cups baby arugula
- 2 green onions thinly sliced
- ¼ cups pumpkin seeds toasted
- 2 tablespoons lime juice juiced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoons sea salt
- 1 pinch ground cumin
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