Arugula and Purple Cabbage Salad With Lime-Dijon Dressing
Prep
10 mins
Cook Time
0 mins
Servings
3-4
Spring has sprung, here in Minnesota... and although I love salads all year round, bright and colorful salads are an essential for spring and summer!
This beautiful and delicious salad will brighten up any plate and make "eating the rainbow" fun and delicious.
Feel free to add some other nuts and/or swap ingredients. Quinoa and chickpeas are a great way to boost the protein content.
This salad pairs well with our black bean burger (on the bbq) and some fruit infused sparkling water.
Enjoy!
XO,
Bobbielee
Ingredients
- 4 cups arugula
- 2 cups purple cabbage chopped, thin slices
- 1/3 cup silvered almonds
- 1/2 cup fresh blueberries
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 2 tbsp dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 lime (or lemon), juiced
- 1-2 cloves garlic, crushed (optional)
Salad
Dressing
Directions
Prepare all the salad ingredients as listed, add to a large bowl.
To prepare the dressing: in a small bowl, add all of the ingredients and stir well.
Add the dressing to the salad bowl. Mix well, serve and enjoy!
Share the love
#arugula
#fiber
#gluten-free
#plantbased
#raw
#salads
#vegan
#vegetarian
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