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