When you are working on tuning in to your hunger cues, do your best to ensure that you are eating a balanced diet, full of healthy proteins, fats and carbohydrates. This salad and its dressing will balance out any protein with a combo of veggies and healthy fats in the dressing. It is hard to find really clean options for creamy dressings, but this is one of them! The arugula in this recipe might taste bitter to some, but it has a unique flavor that’s pleasing to the palate. I usually use half arugula and half mixed greens, but include it to taste. When I make this salad, I try to use tricolor cherry tomatoes. It adds a pop of color to the salad that makes it even more appealing. The avocado in the salad is just because I’m hooked on avocado! Change it up as you like – it’s the dressing that’s the wow here.
In the bowl of a food processor fitted with the S blade, beat eggs at medium speed for three to five minutes. Add oil in a steady stream and continue to beat until a thick mayonnaise is produced.
With the food processor on low-medium speed, drizzle in apple cider vinegar and pulse until incorporated. Add garlic, salt and pepper and mix until incorporated.
Add water to thin to desired thickness. Dressing will thicken once it is refrigerated.
This dressing keeps in the fridge for up to 10 days.
Combine salad ingredients in a large serving bowl. Pour over desired amount of dressing and toss to coat; serve immediately.