Arugula, Peach, Grapefruit, and Avocado Salad - alive magazine

Ingredients

• 2 Tbsp (30 mL) fresh lime juice
• 2 Tbsp (30 mL) fresh lemon juice
• 1 tsp (5 mL) tamari
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 tsp (5 mL) honey (maple syrup or agave if you would like it vegan)
• 1/4 tsp (1 mL) salt
• 1 large garlic clove, finely minced or grated on microplane
• 12 to 16 cups (250 to 340 g) arugula
• 1 large ripe peach, thinly sliced
• 1 large grapefruit, pithed and segmented
• 1 avocado, thinly sliced
• 1/4 cup (60 mL) toasted pine nuts
• 1/4 cup (60 mL) chopped fresh mint
• Red chili flakes