(Yields: 1 plate, Serving: 2, Prep time: 15 mins)
- 1 cup arugula (rocket)
- 1 cup baby spinach
- 1/4 cup blueberries
- 1 tablespoon sliced almonds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pure pineapple juice
- 1/4 teaspoon lemon juice
- 1/4 teaspoon freshly ground pepper
- 2 sprinkles sea salt
Wash the arugula, baby spinach and blueberries.
Combine the almonds with the arugula, baby spinach and blueberries in a large bowl.
In a separate bowl, make the dressing by mixing olive oil, pineapple juice (preferably freshly squeezed from a pineapple), lemon juice, pepper and salt together.
Pour the dressing onto the vegetables.
Give it a good toss and turn.