INGREDIENTS
7 cups
Arugula
1
Avocado
1 cup
Basil, fresh
1 cup
Blueberries, fresh
1
Garlic clove, small
1
Microgreens
1/2 tsp
Dijon mustard
2 tbsp
Lemon juice
1/2 tsp
Maple syrup
1 cup
Quinoa, cooked
1 pinch
Sea salt
1 tsp
Apple cider vinegar
1/4 cup
Olive oil
1/2 cup
Pecan, halves
1
Water