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Alfalfa & Arugula Salad


  • 1/4 cup and 2 tablespoons melted extra virgin coconut oil

  • 3 tablespoons balsamic vinegar

  • 1 cucumber, cubed

  • 12 cherry tomatoes, halved

  • 12 cups baby arugula leaves

  • 3 cups alfalfa sprouts

  • salt and pepper to taste

Total Time: 15 min Prep: 15 min Yield: 12 Level: easy


  1. Whisk together the melted coconut oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.