A fresh salad featuring arugula tossed with avocado oil, lemon juice, and seasoned with ground pepper and Himalayan pink sea salt, complemented by sautéed beet noodles and cucumbers, topped with chive cream cheese and seasoned chicken tenders.
1: Toss arugula with avocado oil, fresh lemon juice, ground pepper, and Himalayan pink sea salt.
2: Sauté beet noodles with the same ingredients used for the arugula.
3: Prepare cucumbers and set aside.
4: Combine the dressed arugula and sautéed beet noodles.
5: Top the salad with chive cream cheese and seasoned chicken tenders.
