Celery, Apple, Arugula Salad with Soy Tahini Dressing

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

celeryapple

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Apple Sliced
3 Stalks Of Celery Shaved
2 Cups Of Arugula
¼ Cup Of Chopped Peanuts
Dressing:
1 Tablespoon Soy Sauce
2.5 Tablespoons Tahini
1 Teaspoon Grated Ginger
1 Teaspoon Fish Sauce
1 Teaspoon Lemon Juice
1 Jalapeño Seeded And Minced

Directions


  1. Shave the celery by running a peeler along the stalk. You should get thin ribbons.
  2. Mix the celery ribbons with the apple, peanuts, and arugula.
  3. In a small mixing bowl, mix together the soy sauce, tahini, ginger, jalapeño, lemon juice and fish sauce. Mix the dressing well with the salad and serve.

Fresh Watermelon Salad

This summer salad is addictive, especially when our melons are at the peak of their season! You can substitute different fruits throughout the year, this happens to be our favorite combination!

This summer salad is addictive, especially when our melons are at the peak of their season!  You can substitute different fruits throughout the year, this happens to be our favorite combination!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Cups Watermelon         

6 Cups Arugula 

1 Purple Onion

12 Ounces Goat Cheese

1 ½ Cup Walnuts

Dressing

1 Tablespoon per Serving Balsamic Glaze

1 Tablespoon per Serving Olive Oil

Directions

1.      In single serving bowls add a handful of arugulas to each dish.  To make a large salad we suggest a platter, so the watermelon won’t crush the arugula.

2.      Slice watermelon into 1” cubes and place on the bed of greens.

3.     Slice purple onion paper thin, this adds flavor without getting too hot.

4.      Crumble goat cheese and add on top of salad and sprinkle walnuts for a crunchy texture.

5.     To dress salad, carefully drizzle balsamic glaze over salad, then do the same with olive oil right before you’re ready to serve.

Corn & Avocado Salad

you love Corn and Avocado then you will absolutely love this Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!

If you love Corn and Avocado then you will absolutely love the Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Ears Corn, Kernels Sliced from the Cob

1 Avocado, Diced

1 Large or 2 Small Tomatoes, Diced

2 Cups Baby Arugula

1 Lemon, Zested and Juiced

2 Tablespoons Olive Oil

Fresh Basil, Minced

Salt and Pepper, to Taste

Directions

  1. Place the corn kernels in a microwave-safe bowl and microwave for 1 minute to soften. Alternately, you can cook the corn on the cob in a pot of boiling water for 3 minutes, then drain and cut the kernels off the cobs.
  2. Whisk together the olive oil, lemon juice, zest and a pinch of salt and pepper in a serving bowl.
  3. Add the corn, avocado, tomatoes and arugula and toss to coat. Top basil.