1/4 cup and 2 tablespoons melted extra virgin coconut oil
3 tablespoons balsamic vinegar
1 cucumber, cubed
12 cherry tomatoes, halved
12 cups baby arugula leaves
3 cups alfalfa sprouts
salt and pepper to taste
Total Time: 15 minPrep: 15 minCook: 0 minYield: 12Level: easy
Directions
Whisk together the melted coconut oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.