This gorgeous strawberry arugula salad is as delicious as it is beautiful. Topped with a unique vinaigrette, this rockstar salad is for you.
Prep Time10mins
Total Time10mins
Course: Entree, Salad
Cuisine: Plant-Based
Keyword: spring recipe, summer recipe, weight loss recipe
Servings: 2
Calories: 488kcal
Author: Jen Hansard
Ingredients
4cupsarugula
½fennel bulbvery thinly sliced
1orangepeeled and segmented
½cupstrawberriessliced
½cupblueberries
½cupraspberries
½Meyer lemonseeded and very thinly sliced
¼cupsliced almonds
Meyer Lemon Vinaigrette
2tablespooncashewssoaked for 1 to 4 hours
2tablespoonMeyer lemonjuiced
1.5teaspoonhoney
¼teaspoonsea salt
dashground black pepper
2tablespoonolive oil
1.5teaspoonpoppy 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
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.