Fourth of July

Fresh Summer Salad with Eggplant-Red Pepper Vinaigrette

July  2, 2015
0 Ratings
Photo by Cava Grill
Author Notes

This vibrant summer salad gets a flavor boost with savory red pepper & eggplant dip vinaigrette – and the added texture of quinoa tabouleh is a great finishing touch. —CAVA

  • Serves 6-8
  • 2 cucumbers, slivered with a mandolin
  • 1 container baby arugula & baby spinach blend
  • 1 bundle radishes, sliced
  • 1/8 cup fresh parsley, roughly chopped
  • 1/8 cup fresh mint, roughly chopped
  • 1/8 cup fresh chives, roughly chopped
  • 1/4 fresh basil, roughly chopped
  • 1/2 cup Cava Quinoa Tabouleh
  • 1/3 cup pistachios, unsalted
  • 1/4 cup Cava Eggplant-Red Pepper Dip
  • 1 lemon, juiced
  • 1/8 cup red wine vinegar
  • 1/3 cup olive oil
  • pinch of salt and pepper to taste
In This Recipe
  1. Whisk together dressing ingredients, except olive oil. Gradually add olive oil to mixture a tiny bit at a time, whisking constantly to emulsify.
  2. Toss veggies, herbs, pistachios, and tabouleh together. Dress right before serving.

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