Red Meat Allergy Friendly Arugula Cucumber Herb Salad with Apple Cider Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
4.8(9)
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby arugula
- 1 english cucumber, thinly sliced into rounds
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh dill fronds
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp dijon mustard
- ¼ tsp garlic powder
- salt and pepper, to taste
For serving
- 2 tbsp pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until the dressing is smooth and emulsified.
- 2
Add the arugula, cucumber slices, parsley, mint, and dill to a large salad bowl.
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