Fresh Summer Salad with Eggplant Red Pepper Vinaigrette

Ingredients

• 2 cucumbers, slivered with a mandolin
• 1 container baby arugula & baby spinach blend
• 1 bundle radishes, sliced
• 1/8 cup fresh parsley, roughly chopped
• 1/8 cup fresh mint, roughly chopped
• 1/8 cup fresh chives, roughly chopped
• 1/4 fresh basil, roughly chopped
• 1/2 cup Cava Quinoa Tabouleh
• 1/3 cup pistachios, unsalted
• 1/4 cup Cava Eggplant-Red Pepper Dip
• 1 lemon, juiced
• 1/8 cup red wine vinegar
• 1/3 cup olive oil
• pinch of salt and pepper to taste

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