Crisp veggies and greens, creamy avocado, crunchy seeds, tangy dressing – what more could you ask from a salad? You’ll want to enjoy this easy recipe at least once a week.
- 6 cups arugula leaves
- 2 cups mixed greens
- 1/2 cup pumpkin seeds
- 1 small red bell pepper, sliced into rounds
- 1 avocado, cubed
- 3-4 green onions, sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 1 tbsp brown rice vinegar or apple cider vinegar
- 1-2 tsp lime zest
- 1 clove garlic, crushed
- 1/4 tsp sea salt
- 1/4 tsp ground cumin
- pinch ground cardamom
** This recipe has been used with the gracious permission of: The Whole Life Nutrition Cookbook. This is a great handbook for low-allergen, easy to prepare meals, and can be purchased at the Edmonton Clinic of Naturopathic Medicine.