Wild Arugula and Zucchini Salad

Wild Arugula and Zucchini Salad - Dr. Sebi's Cell Food

Last updated 

Today’s recipe is both refreshing, light, and nutritious.

Yields 8 servings
Preparation: 30 minutes


  • 2 large zucchini
  • 2 cups of fresh wild arugula
  • 1 cup cherry tomatoes
  • 1/2 cup of garbanzo beans (cooked, rinsed, and drained)
  • ¼ cup fresh organic dill
  • 2 tablespoons of key lime juice
  • 2 tablespoons of avocado oil
  • 1 tablespoon avocado oil (for coating the zucchini)
  • sea salt to taste


  1. Cut the zucchinis lengthwise in quarters, lightly coat them with avocado oil, and roast them at 400 degrees for 15 minutes on a baking sheet.
  2. Combine the wild arugula, dill, cherry tomatoes, grilled zucchini, and garbanzo beans in a bowl.
  3. In a separate bowl, whisk avocado oil with key lime juice, season with sea salt, add dressing to the salad and enjoy.