Spring Arugula Salad
A vibrant spring salad made on a bed of arugula. This salad is brought together by a creamy and tangy SunButter Sunflower Butter Dressing.
Servings: 8 people
- 8 cups arugula
- 2 golden beets cooked, peeled, and chopped
- 1 cup blackberries
- 1 cup raspberries
- 1 avocado chopped
- 1 cup cucumber sliced
- 1 orange bell pepper sliced
- 1 cup red onion sliced thinly
Add all the dressing ingredients into a jar or a blender (a blender results in a creamier dressing), and shake or process until a light textured, creamy dressing is formed. Set aside for serving.
Layer the arugula with the berries, avocado, peppers, beets, and onions. Serve with the SunButter dressing, or drizzle and toss the salad before serving.
Calories: 177kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 419mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1034IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 2mg