This bright salad packs a punch and is filled with summer favorites like arugula, radish, and fresh tarragon. Feel free to adjust seasoning and lemon to your liking!
What you will need
4 oz Arugula
2 ribs Celery
1 stem Fresh Tarragon
1/4 cup Roasted Sunflower Seeds, optional
3 Tbsp Olive Oil
Pinch Black Pepper
Pinch Sea Salt(Nutritional facts 158 calories, 13.63 g fat, 7.99 g carbohydrates, 3.85 g protein, 2 mg cholesterol, 93 mg sodium)
How to cook
Add the arugula to a large salad bowl and shave the celery using a mandolin or slice thin with a knife.
Shave the radish into the salad using a mandolin as well.
Pluck one stem of fresh tarragon leaves into the salad.
Cube the avocado and scoop out of the peel into the salad.
Top the salad with roasted sunflower seeds if you like.
Squeeze the juice from half a lemon over the greens.
Drizzle the olive oil over the salad.
Season the salad with a few pinches of salt and pepper.
Toss the salad until dressing is well distributed.
Portion the salad and top with more sunflower seeds if you like.