Celebrate summer produce with this light yet flavorful salad. Peppery arugula combines with basil for a rich, textured dressing, and summer squash is sliced as thin as possible, then seared on the grill. The dish comes together quickly and will satisfy completely.
- 1 (5-ounce) package baby arugula, divided
- 1/2 cup packed fresh basil leaves
- 1/2 cup toasted almonds, divided
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for grilling, divided
- 1 large zucchini
- 1 large yellow summer squash
- 1 cup cherry tomatoes
- 1/4 cup crumbled feta cheese
Combine 1 1/2 cups packed arugula, basil, 1/4 cup of the almonds, salt and pepper in a blender or food processor and process until puréed. With the machine running, add 1/2 cup of the oil in a slow, steady stream until blended. Set aside half of the dressing for the salad and save the rest for another use.
Prepare a grill for medium-high heat cooking. Slice zucchini and squash very thinly lengthwise (preferably with a mandoline). Brush slices on both sides with oil. Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally. Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter. Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.
Nutritional Info: Per Serving: 210 calories (170 from fat), 19g total fat, 3g saturated fat, 5mg cholesterol, 160mgsodium, 7g carbohydrates, (3 g dietary fiber, 4g sugar), 5g protein.
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