Arugula Salad with Baked Goat Cheese Guacamole Toppers

Let's end the summer season with a combination of flavors that pop in your mouth.

This past Labor Day weekend we were asked to bring a salad for a BBQ. While doing my yogalates (combination of Yoga and Pilates) I asked myself, which salad?

I dreamt up these goat cheese guacamole salad toppers and built an arugula cilantro watermelon salad around it.

Yes, for some odd reason I needed to make an avocado ball !

Serves approximately 6-8

Toppers:

Makes approximately 12

2 avocados, peeled and cored

Juice of 1 lime

1/4 cup Bob’s Red Mill tapioca flour

1/8 cup Bob’s Red Mill all purpose gluten-free flour

1/2 teaspoon Bob’s Red Mill xanthan gum

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup goat cheese crumble

Preheat oven at 400F. Place all ingredients in the food processor and process until puréed. Place mix in greased muffin tins or pan and fill each cup approximately half full.

Bake for 10minutes. Allow to cool. Any leftovers can be stored in refrigerator up to 4 days. They may brown if you leave them any longer.

Salad:

Makes approximately 6-8 servings

1 cup quinoa, cooked in 1 part water and 1 part chicken broth

1/2 medium cucumber, diced

1/2 bunch cilantro, chopped

5 ounces fresh arugula

2 cups watermelon, peeled, seeded, and cubed

2 Tablespoons balsamic vinegar or more if desired

Salt and fresh ground pepper to taste

Combine all ingredients in a large serving bowl, except vinegar. Sprinkle vinegar on salad and mix with other ingredients, if ready to serve.

Place Toppers on a side dish if not ready to serve or if ready to eat, place atop salad and serve immediately.

Enjoy as an entree or side salad.