Fresh summer salad with eggplant-red pepper vinaigrette

Discover the perfect blend of flavors in this fresh summer salad with a zesty eggplant-red pepper vinaigrette. A delightful culinary experience awaits!

Ingredients:

• 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
• 1/4 fresh basil, roughly chopped
• 1/2 cup Cava Quinoa Tabouleh
• 1/3 cup pistachios, unsalted
• 1/4 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

Instructions:

1. Combine dressing components, excluding olive oil. Slowly incorporate olive oil into the mixture in small increments, while whisking continuously to create an emulsion.
2. Mix vegetables, herbs, pistachios, and tabouleh in a bowl. Add dressing right before you are ready to serve.

Summary:

• Calories: 1339 kcal
• Fat: 97 g
• Protein: 29 g
• Carbs: 103 g
• Potassium: 2628 mg
• Magnesium: 396 mg