Arugula Salad with Beets, Oranges and Krill
Category: Salad
Cuisine: Western
Diet: Keto-friendly, Dairy-free, Gluten-free
Servings: 2
Preparation time: 8 minutes
Cooking time: —
Calories: 518 kcal per serving
Ingredients
• 1 cup of krill
• 4 cups of baby arugula
• 2 large or 4 small cold roasted beets
• 2 large oranges, peeled, seeded, and sliced
• 1/4 cup of toasted and salted pumpkin seeds
• Bunch of cilantro
Dressing:
• 1 tablespoon of liquid honey
• 1 tablespoon orange Juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 3 tablespoons sunflower oil
• Salt and pepper to taste
• ¼ teaspoon dried sumac powder
Directions
1. Slice roasted beets.
2. Combine in a separate bowl the dressing ingredients and whisk until smooth.
3. Toss krill with 1 tablespoon of dressing until well coated.
4. Toss the arugula in 3 tablespoons of dressing and top with beets, sliced oranges, beets, krill and pumpkin seeds.
5. Drizzle any remaining dressing on top and garnish with cilantro.