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One of the first things to go crazy in my garden this year has been the arugula patch – no surprise, since it is actually a weed! Here I have paired it with some sweet dried figs and a creamy raspberry vinaigrette. I wouldn’t eat this as a meal on its own, but it is a fine addition to some grilled steak or chicken, or brought to a summer BBQ. Feel free to leave the coconut flakes out and/or substitute balsamic for a more classic raspberry dressing.
- 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).
- Place the arugula and figs in a large bowl, add dressing and toss.