Greek Cucumber and Arugula Salad is new and light. Immaculate as a light side with supper or taking to a gathering or pot karma!
Howdy people, how was your week? Prepared for the Memorial Day weekend?!
I've spent the recent days in New York City so as to sit on a board with my companions at The Laughing Cow for the nourishment blogger's meeting Tech Munch. Fortunately my air terminal has a non-stop trip to great ol' NYC, and the planning worked out so I'd have an additional day to investigate – so investigate I did!
Albeit New York can be overwhelmingly bustling it never stops to suck me in then abandon me needing more. And keeping in mind that I hesitantly begun meandering around subsequent to dropping my sacks off at the lodging wishing Ben was with me, I wound up as yet strolling 6 hours, and 7+ miles later. I returned completely SPENT!
Also try our recipe : Pear, Pomegranate and Spinach Salad
Ingredients :
- 2 medium-sized cucumbers, sliced thin OR spiralized then roughly chopped
- 2 cups chopped tomatoes
- 2 cups baby arugula
- 1/2 red onion, cut in half then into thin slices
- 1/2 cup pitted kalamata olives, haved
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
For the Oregano Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 Tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon honey
- 1 garlic clove, pressed or minced
- salt and pepper
Directions :
- Combine all salad ingredients in a large bowl. Add Oregano Lemon Vinaigrette ingredients to a bowl or mason jar then whisk or shake to combine. Pour over salad then toss to combine and serve.
Source : bit.ly/2JFF3dW
Read more our recipe : CRUNCHY DETOX SALAD
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