Beet, Fennel and Arugula Salad with Chili Lime Dressing
Prep time
Total time
Author: Tina Coopman
Serves: 4
Ingredients
Arugula Salad:
- 2 medium beets, roughly the size of baseballs
- ½ medium size head of fennel
- 2 large green onions, sliced
- ¼ cup lightly packed cilantro, chopped
- 2 cups arugula
- ½ cup slivered almonds, roasted if desired
- 4 lime wedges, optional
Dressing:
- ⅓ cup So Delicious Dairy Free Unsweetened Coconut Milk Yogurt
- 1½ teaspoons apple cider vinegar
- ½ teaspoon chili sauce
- 1½ teaspoon fresh lime juice
- ¼ teaspoon salt
- 1 clove garlic, minced
- Pepper to taste
Instructions
- Using a food processor with shredder blade attached, shred beets and fennel. You can use a handheld grater but beets get messy!
- Combine ingredients for dressing in a separate bowl.
- Mix beets, fennel, cilantro, green onions and salad dressing together.
- Serve on a bed of arugula and top with almonds.
- Garnish with a wedge of lime, optional.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=199011