This gorgeous strawberry arugula salad is as delicious as it is beautiful. Topped with a flavorful Meyer Lemon vinaigrette, this salad reminds me of a bright sunshiny day.
Ingredients
4cupsarugula
½fennel bulbvery thinly sliced
1orangepeeled and segmented
½cupstrawberriessliced
½cupblueberries
½cupraspberries
½Meyer lemonseeded and very thinly sliced
¼cupsliced almonds
Meyer Lemon Vinaigrette
2tbspraw cashewssoaked
2tbspMeyer lemonjuiced
1tsphoney
⅛tspsea salt
⅛ground black pepper
2tbspolive oil
1tsppoppy seeds
Instructions
Combine the cashews, lemon juice, honey, salt and pepper in a blender or food processor and puree until smooth. Add a teaspoon of water if needed. Mix in poppy seeds and set aside.
In a separate bowl, combine the arugula, fennel, oranges, berries, lemon and almonds.
When ready to serve, drizzle dressing on top.
Notes
If you have time, soak cashews in water for 2+ hours to get creamiest result. You can also “flash soak” by putting cashews in a bowl with boiling water. Cover with a plate for 10 minutes, then rinse and drain.
Store dressing in a jar with a tight-fitting lid and keep in the refrigerator for up to 1 week.
Swap in whatever berries you have on hand.
Hemp hearts or sunflower seeds can be swapped in for almonds in the salad and for the cashews in the dressing.
Meyer lemons are less tart and much sweeter (and larger) than regular lemons. You can swap in regular lemons if you can't find Meyer lemons, yet it will change the flavor of the salad and vinaigrette.