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
Calories: 177kcal
Ingredients
- 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
SunButter Dressing
- 1/4 cup SunButter No Sugar Added
- 1/4 cup coconut milk full fat
- 1/4 cup white wine vinegar
- 2 tablespoons avocado oil or sub olive oil
- 1/8 teaspoon sea salt optional
Instructions
- 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.
Video
Nutrition
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