Seeds of Life
Seeds of Life
Seeds of Life
Seeds of Life

Raspberry–Chia Dressed Arugula Salad with Mint and Almonds

September 4, 2015

Looking for the perfect salad for your end of the summer BBQ? Try this fresh recipe!

raspberry-chia dressed arugula salad


1/2 cup freshly brewed jasmine green or white tea, at room temperature
2 tablespoons freshly squeezed lemon (from about 1 small lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 (6-ounce) package fresh raspberries
1/4 cup Mamma Chia organic white chia seeds
5 cups firmly packed fresh baby arugula (about 5 ounces)
1/2 large English cucumber, unpeeled, and thinly sliced
1/3 cup extra-thinly sliced red onion
1/4 cup chopped fresh mint
3 tablespoons sliced natural almonds, toasted

Place the tea, lemon juice, oil, honey, pepper, salt, and 1/4 cup of the raspberries in a blender. Cover and puree. Pour into a small bowl, stir in the chia seeds, and let stand for about 20 minutes. (Makes 1 1/8 cups raspberry-chia dressing.)

Toss together the arugula, cucumber, onion, and mint in a large bowl. Transfer salad to individual plates or bowls. Taste the raspberry-chia dressing and adjust seasonings. Sprinkle salad with half of the dressing, the remaining raspberries, and the almonds.

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