Happy Summer Foodie Fam!
In this dry, Socal heat, we bet you've been searching for a recipe that will both quench your thirst and satisfy your hunger; something that will cool you down and energize you in the same meal!
Whether you want a shareable appetizer or a personal snack, this salad recipe is our summertime go-to for just that!
Why not give this "that-hit-the-spot" salad a try with us?
Portion Size: 4
Ingredients:
Arugula - 1 Bag
Watermelon - 1/2 Cup
Cherry Tomatoes - 1/2 Cup
Sunflower Seeds - 1/3 Cup
Pumpkin Seeds - 1/3 Cup
Hemp Seeds - 1/3 Cup
Lemon Thyme Vinaigrette - 2 tbs.
Avocado - 1/2 a fruit
Step 1: Prep
Set up your Chef's table in the way you work best - whether you prefer color coded ingredients or a table completley covered in chaos, we don't judge here!
Next, Slice your avocado in half. If you don't wish to use both halves for this recipe, make sure to save the half that still has the pit connected to it so the avocado remains fresh!
Finally, chop the cherry tomatoes into halves as well.
Step 2: Mix It Up!
First, we need the greens!
Empty the arugula pack into a medium sized bowl. Then add your tomatoes and vinaigerette and mix!
Secondly, pour each 1/3 cup of seeds into a small bowl. Stir gently because they can be slippery and try to escape!
Step 2: Plate Up!
But only the arugula with its tomatos and dressing.
Step 3: Sprinkle on the Seeds!
Step 4: Garnish with Avocado and Fresh Watermelon
Step 5: Find a spot in the sun to eat (but don't forget your sunscreen!)
So, how'd the recipe go??
Let us know in the comments below, or tag us on Instagram @southbayfoodcompany when you post about your stellar creation!