I’ll never get tired of salads with arugula, avocado and quinoa. I realize these are common ingredients for me, but hear me out – this one is special (although, truthfully, I think they’re all special). I made a sweet combo with dried apricots, peppery arugula, smoky cumin and fruity Arbequina Olive Oil. (I almost named this Arbequina Quinoa – but try to say that one five times fast).
So what’s Arbequina Olive Oil? It’s a light and fruity extra virgin olive oil that’s perfect for spring and summer salads like this one. Coincidentally, I’ve been buying it long before the folks at California Olive Ranch started sending it to me. Try it, I promise you’ll love it. (I usually buy mine at Whole Foods).
I made this simple moroccan-inspired salad dressing with cumin, garlic, lemon and honey. If you’re vegan (or even if you’re not), a few squeezes of orange would be a nice exchange for the honey.