One of the best things to go crazy in is arugula – no surprise, since it is actually a weed! Here I have paired it with some sweet dried figs and a creamy raspberry vinaigrette. I wouldn’t eat this as a meal on its own, but it is a fine addition to some grilled steak or chicken, or brought to a party or BBQ. Feel free to leave the coconut flakes out and/or substitute balsamic for a more classic raspberry dressing.
PREP TIME - 10 MINS TOTAL TIME - 10 MINS
Here's What You Need...
½ cup olive oil
½ cup fresh raspberries
2 tablespoons apple-cider vinegar
2 tablespoons unsweetened coconut flakes (optional)
¼ teaspoon sea salt
6 ounces arugula
8 dried figs, sliced thinly
Place the olive oil, raspberries, apple-cider vinegar, shredded coconut and sea salt in a blender and blend on high for a few minutes until the dressing has a creamy texture, stopping to give the motor breaks (you won’t have to blend nearly as long if you are not using the coconut).
Place the arugula and figs in a large bowl, add dressing and toss.