INGREDIENTS
3 cups
Arugula
1/2
Avocado, large
1 15 ounce can
Cannelleni beans
2 cloves
Garlic
1
Lemons, Juice from
3 tbsp
Mint
1
Shallot, small
1
Pepper
1
Salt
1/4 cup
Olive oil
1/4 cup
Feta
Small handful of Italian parsley (about 1/4 cup), roughly chopped