Cherry and Arugula Low Histamine Salad

For the Salad

• 3 cups Organic Arugula
• 2 cups Organic Red Leaf Lettuce
• ¼ cup Macadamia Nuts chopped
• ½ cup Cherries fresh or frozen, pitted

For the Dressing

• ¼ cup Cherries pureed
• ¼ cup Fresh Basil
• 2 Tablespoons Kasandrino’s Olive Oil
• 1 teaspoon Filtered Water
• ⅛ teaspoon Redmond Real Salt

• Wash the lettuce, arugula, and basil. Set the basil aside. Dry the lettuce with a salad spinner or clean dish towel.*
• Cut or break the lettuce into bite sized pieces.
• Add the lettuce and arugula to a large mixing bowl and toss to combine.
• Chop the macadamia nuts. Set aside.
• Cut ½ cup of cherries in half and set aside.
• In your blender, make the dressing by adding ¼ cup of the whole cherries, basil, olive oil, water, and salt. Blend until combined.
• Add the dressing to the arugula and red leaf lettuce. Toss to combine.
• Distribute the dressed salad greens evenly between two plates or salad bowls. Add the halved cherries and mac nuts to each plate and serve.
• Have leftover chicken? Add it to the salad for a boost of protein.
• Like a little kick to your salad? Add some thinly sliced shallots or red onion.