Arugula Salad with Scallion Vinaigrette and Red Grapes - Series 7
A brilliant summer salad, filled with the abundance of the season. Bitter arugula and fresh
tomatoes join forces to keep our energy light and aid the body in releasing internal heat,
so that we can stay cool as the cucumbers in this salad.

What You'll Need
1 bunch arugula, rinsed well, tips trimmed
1 cucumber, peeled, diced
2 ripe tomatoes, diced (do not peel or seed)
4-5 red radishes, diced
2-3 fresh scallions, thinly sliced on the diagonal
2-3 cups red grapes
scallion vinaigrette
1/2 cup Living Harvest shelled hempseeds
2-3 fresh scallions, diced
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
sea salt

Instructions
Clean arugula and arrange it on a platter. Chill completely.

Combine the balance of the vegetables and red grapes in a mixing bowl.
Set aside while making the dressing.

Heat a dry skillet over low heat. Stir in hempseeds and lightly toast until fragrant,
about 3 minutes. Transfer hempseeds to a suribachi (grinding bowl) and grind until half broken.
Add scallions and grind to a paste. Transfer to a small mixing bowl and add oil, vinegars and
a light seasoning of salt. Whisk until well blended. Adjust seasoning to your taste. Fold dressing
into the vegetables and toss gently until well-coated.

To serve, mound the vegetables onto the bed of chilled arugula. Makes 4-6 servings.