– 4 cups Arugula – 1 tbsp Avocado oil or olive oil – 2 tbsp Lemon juice – 1/2 tsp Sea salt – 2 cups Blueberries – 2 cups Raspberries – 8 oz Mozzarella balls – 2 tbsp Chopped fresh basil – 2 tbsp Chopped fresh mint – Balsamic glaze* – 1/3 cup Toasted pine nuts – 8 slices Prosciutto
1. On a large platter, spread out the arugula. Toss with oil, lemon juice, and sea salt.
Top with berries, mozzarella, and fresh herbs.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN