Summer Coconut Blueberry Salad

This is my favorite thus far out of my summer creations. I will be making this often. 

Arugula
Cooked Quinoa
Shelled Edamame
Dried Unsweetened Coconut, or fresh baby young coconut pulp
Blueberries
Dates
Goat Feta Cheese
Almonds

Dressing:
Green Apple Juiced
Lemon Juiced
Tumeric
Ginger
Olive Oil
Salt and Pepper

Soak quinoa overnight, or not. If a little wet, place in a skillet with shelled edamame and sautee for a bit, when warm throw in dried flaked coconut. Place in fridge with blueberries mixed in until ready. Chop up almonds (or buy slivered) and set aside until ready to use. 

As for dressing, I often juice a lot of lemons and sometimes green apples, turmeric and ginger to keep in the fridge and mix with my water during the day. Also great to create dressings. So to make the dressing, mix a bit of the juices, with a little bit of oil, salt and pepper. If you have more lemon you might want to sweeten a bit with maple syrup. Shake and toss with arugula. Then add the quinoa mixture above. ENJOY!