Arugula Salad
This arugula salad has a tasty blend of peppery arugula, cherry tomatoes, and toasted almonds. It’s finished with a refreshing, tart, and lightly sweetened dressing to highlight it.
- 4 cups young arugula leaves, rinsed and dried
- 1 large avocado, peeled, pitted, and sliced
- 1 cup cherry tomatoes, halved
- ¼ cup finely chopped red onion
- ½ cup toasted almonds (slivered or chopped)
- 2 tablespoons olive oil
- 1 tablespoon CÓCOES Organic Coconut Flower Vinegar
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup - Light
- Freshly ground black pepper, to taste
- Rinse and dry the arugula leaves, ensuring they are completely fresh and crisp.
- Slice the avocado, halve the cherry tomatoes, and finely chop the red onion. Toast the almonds until golden and fragrant.
- In a large bowl, combine the arugula, avocado slices, cherry tomatoes, and red onion. Top with the toasted almonds for a delightful crunch.
- In a small bowl, whisk together the olive oil, CÓCOES Vinegar, CÓCOES Syrup, and black pepper until emulsified.
- Drizzle the dressing over the salad, starting with a little and adding more to your desired level of sweetness and tanginess. Gently toss to coat all the ingredients evenly.
- Serve the salad immediately as a refreshing side dish or a light main course.
