We got back late last night from our week and a half road trip to San Francisco and Los Angeles. We had such a great time and I’ll share a few highlights once we’ve settled back into a routine. I’m currently enjoying how good it feels just to be home.

Before leaving, I created a salad recipe for Free People’s BLDG 25 blog. It’s full of things I’m craving right now (since road trips don’t always include as much fresh produce as I like) and I can’t wait to get back into the kitchen. I think my garden can hardly wait too, it’s looking like a jungle out there!

Arugula, Wild Rice & Apricot Salad / serves 4

2/3 cups wild rice
1 bunch arugula
3-4 fresh apricots (2-3 nectarines or peaches would also work)
1 avocado
1/2 bunch cilantro, roughly chopped
1/3 cup roasted unsalted almonds, roughly chopped

dressing
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons raw honey (use sugar if making vegan)
1/2 teaspoon ground cumin
salt to taste

Rinse the rice. Bring 2 1/2 cups water to a boil. Add the rice, then turn the heat down to a simmer, cover and cook until the water has been absorbed and the rice becomes tender, about 35-40 minutes. Remove from heat and set aside to cool slightly.

Meanwhile, in a small bowl whisk together all ingredients for the dressing, set aside.

Place the wild rice, arugula, apricots, avocado, and cilantro in a large bowl, pour over the dressing and toss to combine. Toss in the almonds just before serving.