Hearty Mediterranean Summer Salad | California Olive Ranch

Ingredients

• 6 large medjool dates, roughly chopped
• 3oz. fresh arugula
• 1 ripe avocado
• 1 cup cooked red quinoa
• 2 medium carrots, thinly sliced or shredded
• 1 medium sized heirloom tomato, chopped
• 1/2 a red onion, finely diced
• 1 15oz can cooked chickpeas, rinsed
• 1/4 cup golden raisins
• 3/4 cup chopped flat leaf parsley
• 1/4 cup chopped fresh mint leaves
• 3 tablespoons California Olive Ranch Lemon White Balsamic Vinaigrette
• Pinch of fine salt