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Raspberry Apricot Arugula Salad with Basil & Mint | Living Healthy in Seattle

Raspberry Apricot Arugula Salad with Basil & Mint

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Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients
  

Dressing

  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar of Modena (I use Trader Joe's)
  • Freshly cracked black pepper, to taste
  • Pink sea salt, to taste

Salad

  • 4 cups arugula
  • 1 1/4 cup sliced apricots
  • 1 cup raspberries
  • 3 tablespoons toasted sliced almonds
  • 1/2 cup fresh basil, whole leaves or roughly chopped
  • 1/4 cup fresh mint, whole leaves or roughly chopped
  • 1/4 cup crumbled vegan feta (I use Trader Joe's), optional

Instructions
 

  • In a large bowl, whisk the dressing until well combined.
  • Gently fold in the salad ingredients. Taste and adjust ingredient amounts, if you wish.