Summer Lox Salad by Chef Linda Tate @vitaminlinda
- 2 cups arugula, chopped
- 2 cucumbers, halved and thinly sliced
- 1 pint cherry tomatoes, halved
- 2 oz feta cheese
- 1 T evoo
- 1 t balsamic
- 1/2 lemon juice
- 1/2 t sumac
- 1/4 t salt
- 1/4 t pepper
- 1/4 t turmeric
- Prepare and assemble vegetables in a bowl.
- Add feta cheese. Mix to combine.
- Add each liquid and evenly coat.
- Finish off with spice mix and mix.
- Serve with micro green garnish.