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–+ servings

Spring Arugula & Pea Salad

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Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American, Dairy-Free, Fruits, Gluten-Free, Salad, Vegan, Vegetarian
Servings 4 people

Ingredients
  

  • 2 cups arugula
  • 1/2 cup cucumber sliced in discs
  • 1/2 cup fresh peas can also thaw frozen if fresh unavailable
  • 1/2 cup canned garbanzo beans rinsed and drained
  • 1/4 cup fresh mango diced
  • 2 tbsp pistachio shelled
  • 2 tbsp Extra virgin olive oil
  • 1/4 tsp Pink Himalayan salt
  • pepper to taste

Instructions
 

  • Combine the arugula, cucumber, peas, garbanzos, mango, and pistachios in a bowl. Dress with olive oil and salt and pepper to taste.
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