Ingredients 

                 Yields 4 Portions

For the salad:

• 7 - 8 cups arugula

• 1 cup fresh blueberries

• 1 cup cooked quinoa any variety

• 1/2 cup pecan halves

• 1 avocado

• Microgreens optional

   

For the dressing:

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 1 teaspoon apple cider vinegar

• 1 small garlic clove

• 1/2 teaspoon dijon mustard

• 1/2 teaspoon maple syrup

• pinch of sea salt

• 1 cup fresh basil

  Water if needed

Instructions

1. Separate all the salad ingredients evenly between four bowls.

2. Blend the dressing ingredients in a blender until smooth and creamy. Add a dash of water if needed to thin it out.

3. Pour dressing over salads and enjoy!