Arugula, Radiccho, Mint Salad

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Radicchio Mint Salad

Refreshing and bold flavours help this salad stand up to other summer flavours you might pair it with. I had it as a side to honey, lemon, pepper glazed salmon that was baked with some butternut squash and a bed of kale.
Servings 2
Author Tara

Ingredients

  • 1/2 head Radicchio sliced
  • 6 cups baby Arugula
  • 1/2 English cucumber quartered
  • 3 sprigs of Mint rough chop
  • 1 Red pepper chopped
  • 2 stalks celery chopped
  • Dressing: Put in small jar and shake together and toss over salad before serving.
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1/2 tsp vanilla extract
  • 1 tsp honey
  • 1 tbsp chia seeds

Instructions

  1. Chop and toss everything in a bowl with dressing.

3 responses on “Arugula, Radiccho, Mint Salad”

  1. Arugula, Radiccho & Mint Salad | Kathleen Trotter says:
    July 17, 2013 at 5:11 am

    […] Thanks to Healthy Eating Active Living for this week’s recipe. Refreshing and bold flavours help this salad stand up to other summer flavours you might pair it with. Try it as a side to honey-lemon-pepper glazed salmon baked with butternut squash on a bed of kale. Get the recipe […]

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    November 13, 2012 at 4:56 am

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  3. Arugula, Radiccho, Mint Salad | Kathleen Trotter says:
    November 7, 2012 at 10:17 am

    […] as a side to honey-lemon-pepper glazed salmon baked with some white acorn squash on a bed of kale. Get the Recipe This entry was posted in Healthy Eating. Bookmark the permalink. ← Work your bum while […]