Chopped Moroccan Salad

You know the drill. It's summer, it's hot out (hello, 103 degrees with a heat index of 119!), you don't feel like cooking, and there's no way you're turning on any sort of stove, oven, or other heat-emitting device. Obviously, this situation calls for a salad. This one's really fresh and full of nutritious and delicious ingredients. The Moroccan inspiration is mostly found in the spices of the dressing, but probably also in the fact that Moroccans likely don't feel like cooking in July either.

Chopped Moroccan Salad
From Women's Health Magazine
  • 3 tablespoons olive oil
  • 1 teaspoon orange zest
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 large pinch cinnamon
  • 1/2 teaspoon ground cumin
  • 6 cups baby arugula, chopped if desired
  • 1/2 avocado, diced (use the whole thing if you love avocado)
  • 2 medium or 1 large yellow tomato, diced
  • Cucumber, diced
  • 1/4 cup chopped red onion
  • 1/2 cup golden raisins
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons sunflower seeds or pistachios
Combine the oil, zest, lime juice, honey, cinnamon, and cumin in a blender or food processor, or whisk together until smooth. In a large bowl, combine the remaining ingredients. Toss well with dressing.