I’ll never get tired of an arugula salad with avocado and quinoa. They’re probably my favorite three ingredients to use. I love this sweet combo of 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).
The Key to a Good Arugula Salad is a Good Dressing
The cumin-spiced salad dressing really makes this salad shine, and its key ingredient is Arbequina Olive Oil. So what’s Arbequina Olive Oil? It’s a light and fruity extra-virgin olive oil that’s perfect for flavorful dressings 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 get mine at Whole Foods). You can also use any quality extra-virgin olive oil in this recipe. The dressing here is a simple Moroccan-inspired combination of cumin, garlic, lemon, and honey. If you’re vegan, you can use maple syrup in place of the honey, and the dressing will still have the sweet, spiced flavor that perfects this salad. Its flavor is especially good against the chewy dried apricots and toasted almonds.
If you love salads as much as I do, check out many many more in the salad section of our recipe index!
