Bed of arugula with a heaping scoop of edamame and a ton of chopped veggies. I went with some pretty organic carrots and radishes that I grabbed on Sunday. Paired that with a little Persian cucumber and finally some roasted yellow bell peppers. The peppers added a great sweet/cooked texture and flavor that was definitely the show stopped. I also added some fresh mozz - those little tiny balls just cut up into halves or quarter.
Quick and easy and Dahlicious and healthful. I added a little grape seed oil and vinegar and it was perfection.
Enjoy this colorful lunch inspiration!
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