Arugula and Herb Salad with Lemon Vinaigrette
Arugula, mint, dill, quinoa, and chickpeas are the base for this highly nutritious salad, topped with a zesty dressing.
Ingredients
Salad Base
- 3 cups arugula
- ½ cup dill loosely packed
- ½ cup mint loosely packed
- 1 cup quinoa cooked
- 1 cup chickpeas cooked
- ½ small avocado sliced
Lemon Vinaigrette Dressing
- ¼ cup extra virgin olive oil
- ½ tsp garlic minced
- ½ tsp salt and pepper
- ⅛ cup apple cider vinegar
- 2 tbsp maple syrup
- 1 large lemon juiced
- Zest of one lemon
Instructions
- First, make the lemon vinaigrette dressing by combining all the ingredients in a mason jar and shaking vigorously to emulsify.
- In a large bowl, combine the dill, mint, cooked quinoa, and chickpeas. Pour about half of the lemon vinaigrette in the bowl and use a spoon to toss and coat the ingredients. Add the arugula last and toss to combine to keep the arugula from wilting too quickly.
- Top off with slices of avocado and serve with a side of the remaining dressing.
Notes
How long does it keep? Save one serving for tomorrow by storing it in a container in the fridge. The salad stays fresh for up to a day. Keep the lemon vinaigrette in a mason jar and it will stay good for 3-4 days in the fridge!
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