Summer Arugula salad with Basil Vinaigrette

Summer Arugula Salad with Basil Vinaigrette

5 ounces Arugula
1 cup cooker couscous (I used Quinoa)
1 cup halved grape tomatoes
1 large avocado chopped
1 ear sweet corn kernels removed (can use frozen)
1/3 cup shredded white cheddar ( I used vegan cheddar)
1/4 cup pepitas
Basil Vinaigrette Dressing

In a large bowl combine all ingredients and drizzle with dressing.  Serve immediately   I made this salad two nights in a row!   I used half the arugula and all the veggies and half the dressing.  The next night I repeated the process!  Enough for two each time! 

Dressing

2 cups packed basil leaves
1 clove garlic, minced
2 Tbsp minced shallots
2 teaspoons lemon juice
2 Tbsp white balsamic vinegar or red wine vinegar
1/2 tsp sea salt
1/2 cup raw cashews (soaked for an hour) and then drain
1/2 cup water (or amount needed to create thickness you desire)
pepper to taste
optional add in 2 Tbsp olive oil + 2 Tbsp water

Throw it all into a blender and process.  Will keep in the fridge 5-7 days