Fig and Arugula Salad with Raspberry Vinaigrette
Prep time: 
Total time: 
Serves: 6
  1. Place the olive oil, raspberries, apple-cider vinegar, shredded coconut and sea salt in a blender and blend on high for a few minutes until the dressing has a creamy texture, stopping to give the motor breaks (you won’t have to blend nearly as long if you are not using the coconut).
  2. Place the arugula and figs in a large bowl, add dressing and toss.
Recipe by Autoimmune Wellness at