Sunday night we went over to my Aunt and Uncle’s house to hang out and have dinner. They were due for a grocery store trip, so my Aunt Justi and I ran down to Giant Eagle Market District in Fox Chapel (you can find our spices there!) and grabbed a bunch of produce to make a vegetable-heavy dinner. Spring is finally here, and it’s glorious, so we really wanted to grill, and I really wanted to make a big, fresh salad.

We roasted lots of colorful vegetables, seasoned with olive oil and our Steak Seasoning. We grilled chicken thighs, that my aunt marinated in olive oil, lemon juice, and our Super Gyro blend. We also grilled corn, because it’s Bill’s favorite, and he made the most delicious herb butter to put on top.

For the salad, I envisioned it with bigger pieces of vegetables, almost like a Greek salad. I threw in fresh tomato, cucumber, Kalamata olives, lots of arugula, and LOTS of avocado.

I also added a little bit of crumbled sheep’s milk feta, and dressed the salad with olive oil, lemon juice, coarse sea salt, black pepper, and our Organic Oregano.

(See our full line of organic, non-GMO spices)

It was so delicious that I made the salad again last night to have with dinner. This salad will definitely be on regular rotation this spring and summer. It’s a great one to serve at a gathering as well!

xo,

Hayley

Avocado and Arugula Spring Salad

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This beautiful and fresh spring or summer salad is so delicious, you will want to enjoy it every night of the week.

Serves: 6

Serves: 6

Ingredients

• 6 whole 6 whole 6 whole Roma Tomato, seeded, and chopped
• 1 whole 1 whole 1 whole Cucumber, quartered (seedless cucumber)
• 1 cup 1 cup 1 cup Kalamata Olives, pitted and sliced
• 2 cups 2 cups 2 cups Arugula
• 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
• 2 Tbsp 2 Tbsp 2 Tbsp Lemon Juice, (juice from 1/2 lemon)
• 1/2 tsp 1/2 tsp 1/2 tsp Sea Salt, coarse
• 1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
• 1 tsp 1 tsp 1 tsp Oregano, dried
• 2 whole 2 whole 2 whole Avocado, chopped
• 1/4 cup 1/4 cup 1/4 cup Feta Cheese, crumbled (omit for dairy-free option)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Add the tomato, cucumber, olives, and arugula to a large salad bowl, and stir to combine.
2. Dress with the olive oil, lemon juice, sea salt, black pepper, and oregano, and stir to combine evenly.
3. Gently fold in the chunks of avocado, and pieces of feta cheese (omit for dairy-free version).
4. This salad is best enjoyed the day it's made.

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