Arugula Pasta Rhubarb Chia Salad
This Arugula Pasta Rhubarb Chia Salad is a refreshing and delectable meal for the summer. It has the required balanced nutrition along with being a vegan satisfying dish.
For the dressing
- 1/2 cup water
- 4 pitted dates (chopped)
- 1 cup chopped or sliced rhubarb
- 1 tsp rice vinegar
- 1/4 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp crushed black pepper
- 1/2 tbsp chia seeds
- 1/4 cup olive oil
For the salad
- 2 cups cooked pasta
- 2 cups baby arugula
- 1/4 cup black olives
- 1/2 cup thinly sliced yellow bell pepper
- 1 tbsp chopped raw pecans
- 1 tbsp slivered almonds
Combine water and dates in a pan and bring it to boil. Now add rhubarb and boil for 2 minutes until rhubarb softens.
Now add rest of the ingredients for the dressing (except chia seeds and olive oil) and cook for 2 more minutes.
Turn off the flame and let it cool. Then blend the dressing in the blender. Now gradually add chia seeds and olive oil in the blender and blend again till smooth.
In a salad bowl combine all the other ingredients and toss in the rhubarb chia dressing.
Serve cold or at room temperature.
- 1 cup chopped rhubarb equals to 2 stalks.
- The recipe for the dressing yields about 1 cup.
Calories: 429kcal | Carbohydrates: 61g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Sodium: 282mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg