Recipe courtesy of Angie Harmon

Crunchy Salad with Cocoa Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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4 cups baby arugula

1 cup roasted almonds, chopped

2 stalks celery, thinly sliced

1 English cucumber, chopped

1 teaspoon Dijon mustard

1 teaspoon unsweetened cocoa powder

1/4 cup balsamic vinegar

1/4 cup extra-virgin olive oil

Shaved Parmesan, for garnish


  1. Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.
  2. Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.