Spicy Blueberry Arugula Salad with Hemp-Crusted Avocado
Prep Time 10 minutes
Total Time 10 minutes
Servings1
Ingredients
Salad
- 3-4 cups baby arugula organic
- ½ cup fresh basil leaves sliced into strips
- 1/2 cup blueberries (organic)
- 2 Tbsp shallot diced
- 1 tsp. jalapeño diced (optional)
- 1 Tbsp. pumpkin seeds
- 1 Tbsp. sunflower seeds
- 1 cup navy beans
- ½ avocado(s)
- 3 Tbsp. hemp seeds
Lemon Fennel Dressing
- 2 tsp. extra-virgin olive oil or additional teaspoon, to taste
- 2 tsp. fresh lemon juice fresh squeezed
- ½ tsp. fennel seeds
- 1/8-1/4 tsp. unrefined salt (real, pink, or Celtic salt)
Instructions
- Place all salad ingredients except for the avocado and hemp seed in a bowl.*
- Pour the olive oil, lemon juice, and fennel seeds, and salt over the salad, and toss well so that all of salad is coated in the dressing. Add more salt to taste, if needed.
- Carefully peel away the skin of the avocado, then on a plate, pour the hemp seeds out and roll the avocado in it, until it is covered completely with hemp seeds on both sides so that you can’t see any green.*
- Serve right away.
Recipe Notes
*If you won't be eating right away and plan to bring to work, then put the salad in a large mason jar in this order: Dressing, beans, onion, jalapeno, blueberries, seeds, basil, hemp crusted avocado, arugula. This will prevent it from getting soggy and keep everything fresh. If you don't have a mason jar, keep the dressing in a separate container, and mix when ready to eat.
**This is so the avocado doesn't oxidize if you bring it to work with you. In the photo, the avocado half was coated with hemp seeds first, and then sliced before serving.
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