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Light, bright and refreshing—this is another one of those easy-prep minimal-chop salads that’s perfect with fish for a light meal or seudah shelishis. You know I’m not a lemon snob and pull out the bottle when it’s more convenient, but in this case fresh lemon makes this salad what it is.
5 ounces arugula
1/2 cup cooked Pereg Quinoa
1 Persian cucumber, sliced into half moons
1 ounce Ta’amti Feta Cheese
1/4 red onion, thinly sliced
1 tablespoon sunflower seeds
juice of 1 fresh lemon
3 tablespoons Gefen Olive Oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon dried oregano, such as Gefen
1/2 teaspoon salt
Place arugula in a bowl. Top with quinoa. Grate feta cheese directly on top of salad. Add cucumbers, red onion and sunflower seeds.
Whisk together all dressing ingredients. Toss with salad.
Photo by James Stefiuk
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