Fresh Summer Salad
Makes 4 Servings | 20 Min. Prep | 0 Min. Cooking
4 cups Arugula
1/2 cup Strawberries (sliced)
1/2 cup Raspberries
1/2 cup Blueberries
1/2 cup Pecans (toasted)
1 Avocado (peeled and diced)
1/4 cup Basil Leaves (chopped)
1/2 Grapefruit (juiced)
2 Tbsps Extra Virgin Olive Oil
2 Tbsps Apple Cider Vinegar
Sea Salt and Pepper, to tase
4 salad bowls
Small mixing bowl
Cutting board and knife
Divide arugula evenly among 4 salad bowls.
Evenly divide the pecans, diced avocado, strawberries, blueberries and raspberries among all bowls. Sprinkle each bowl with a bit of chopped basil.
Make the dressing by combining grapefruit juice, olive oil, apple cider vinegar, and a pinch of salt and pepper in a small bowl and stir.
Spoon the dressing evenly over each bowl. Enjoy!
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