Fresh Summer Salad

Makes 4 Servings | 20 Min. Prep | 0 Min. Cooking

Ingredients:

• 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

Tools:

• 4 salad bowls

• Small mixing bowl

• Cutting board and knife

Method:

1. Divide arugula evenly among 4 salad bowls.

2. Evenly divide the pecans, diced avocado, strawberries, blueberries and raspberries among all bowls. Sprinkle each bowl with a bit of chopped basil.

3. 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.

4. Spoon the dressing evenly over each bowl. Enjoy!

“TIP: If you cannot get arugula, substitute it for organic baby spinach instead.”

— Kelly

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