INGREDIENTS
2 cups
Arugula
1/4
Avocado (25 g)
2
large pinches Basil, fresh
1/4 cup
Cucumber
1/4 cup
Red onion, loosely packed
1/2 cup
Watermelon
4 oz
Chicken (leftover or grill your favorite with simple marinade)
1 tsp
Dijon
5 g
Honey
3 tbsp
White balsamic vinegar
1/4 cup
Quinoa
1
Balsamic glaze
1 pinch
Salt and pepper
2 tbsp
Olive oil
1/2 tbsp
Pine nuts, toasted
1 1/2 tbsp
Feta, reduced fat