Simple Arugula Salad w/ Creamy Garlic Dressing (vegan + gluten-free)

This Salad. I’ve had it on repeat the past week or so because it’s my new favorite. It’s so easy and so full of flavor. Two of the best things when it comes to recipes, right?! This salad is vegan but still has protein and healthy fats to keep you full longer. I also love the addition of pumpkin seeds for some added crunch and better nutrient absorption. When you eat nuts/seeds with greens, it makes the vitamins, minerals, and antioxidants more bioavailable for your body to absorb and use. I add sauerkraut to this recipe for the gut health benefits, but you can completely omit if sauerkraut isn’t your thing.

Ingredients

Salad:

2 cups arugula

3/4 cup cooked quinoa

1/4 cup chopped cilantro

1/2 avocado

2 tbsp pumpkin seeds

3 tbsp sauerkraut

optional add ons: green olives, green onions, microgreens

Dressing:

1/4 cup cashews

1/2 cup water

2 tbsp nutritional yeast

2 tbsp extra virgin olive oil

1/2 lemon, juiced

6 garlic cloves

1 tsp sea salt

1 tsp black pepper

1 tsp apple cider vinegar

few drops truffle oil (optional)

Directions

1) Blend all of the dressing ingredients and set aside.

2) Mix all salad ingredients together. Pour desired amount of dressing over the salad and mix until evenly coated.

**This salad is for one serving, but you will more than likely have enough dressing for 2-3 servings.

With love,

Ashley