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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 Grill
- 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
- Whisk together dressing ingredients, except olive oil. Gradually add olive oil to mixture a tiny bit at a time, whisking constantly to emulsify.
- Toss veggies, herbs, pistachios, and tabouleh together. Dress right before serving.