A true summer cookout feast wouldn’t be complete without at least one entirely uncooked recipe. This vibrant summer salad gets a flavor boost with savory red pepper & eggplant dip vinaigrette – and the added texture of quinoa tabouleh is a great finishing touch.
Fresh Summer Salad with Eggplant-Red Pepper Vinaigrette
2 cucumbers, slivered with a mandolin
1 container baby arugula & baby spinach blend
1 bundle radishes, sliced
1/8 cup fresh parsley, roughly chopped
1/8 cup fresh mint, roughly chopped
1/8 cup fresh chives, roughly chopped
¼ fresh basil, roughly chopped
½ cup Cava Quinoa Tabouleh
1/3 cup pistachios, unsalted
¼ cup Cava Eggplant-Red Pepper Dip
1 lemon, juiced
1/8 cup red wine vinegar
1/3 cup olive oil
pinch of salt and pepper to taste
Whisk together dressing ingredients, except olive oil. Gradually add olive oil to mixture a tiny bit at a time, whisking constantly to emulsify.
Toss veggies, herbs, pistachios, and tabouleh together. Dress right before serving.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.