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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
  1. Rinse and dry the arugula leaves, ensuring they are completely fresh and crisp.
  2. Slice the avocado, halve the cherry tomatoes, and finely chop the red onion. Toast the almonds until golden and fragrant.
  3. In a large bowl, combine the arugula, avocado slices, cherry tomatoes, and red onion. Top with the toasted almonds for a delightful crunch.
  4. In a small bowl, whisk together the olive oil, CÓCOES Vinegar, CÓCOES Syrup, and black pepper until emulsified.
  5. 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.
  6. Serve the salad immediately as a refreshing side dish or a light main course.
CÓCOES Organic Coconut Flower Syrup Light - Sweet and Tangy