Land and Sea Arugula Salad
4 cups arugula bagged
1 15oz. can black beans organic
1/2 cup blueberries
2 tablespoons cold-pressed extra-virgin olive oil
pinch Celtic sea salt and ground pepper
4 sheets dried nori finely torn
3 edible flowers buds gently removed from stem
1. Wash the arugula, dry, and set aside in a large mixing bowl.
2. Drain the beans and add to a medium bowl with the blueberries, olive oil, and sea salt; mix well.
3. Combine the bean mixture to arugula and gently toss the ingredients together, top with the dried nori strips and edible flowers.
In Southern California, I know you can purchase edible flowers at select farmer’s markets, Whole Foods, Bristol Farms, or Jimbo’s.