Arugula Salad with Creamy Chimichurri

Step 1

To a blender add all your ingredients minus the sour cream and olive oil. Blend, scraping down the sides, and drizzle in the olive oil to get things moving. If you don’t need all of it, set aside the remainder.

Step 2

Add additional salt or red pepper flakes as needed. Store in the fridge until ready to use.

Step 3

Take 3/4 cup of the chimichurri sauce and combine with the sour cream. Pour over the salad. Top with a squeeze of lime (optional)