Strawberry Arugula Salad
Servings: 2
This peppery strawberry arugula salad pairs thinly shaved fennel, orange and three kinds of berries with sliced almonds and a creamy Meyer lemon dressing blended with soaked cashews. Ten minutes, and it looks like you fussed.
Ingredients
- 4 cups arugula
- ½ fennel bulb very thinly sliced
- 1 orange peeled and segmented
- ½ cup strawberries sliced
- ½ cup blueberries
- ½ cup raspberries
- ½ Meyer lemon seeded and very thinly sliced
- ¼ cup sliced almonds
Meyer Lemon Vinaigrette
- 2 tbsp raw cashews soaked at least 20 minutes
- 2 tbsp Meyer lemon juiced
- 1 tsp raw honey
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
- 2 tbsp extra-virgin olive oil
- 1 tsp poppy seeds
Instructions
- Combine the cashews, lemon juice, honey, salt, pepper and olive oil in a blender or food processor and puree until smooth, adding a splash of water if needed. Stir in the poppy seeds and set aside.
- In a separate bowl, combine the arugula, fennel, orange, strawberries, blueberries, raspberries, lemon slices and almonds.
- Drizzle the dressing over the salad just before serving.
Notes
- Prep Tip: Slice the fennel as thinly as you can; here's how to cut fennel. For the creamiest dressing, soak the cashews in hot water for at least 20 minutes, then drain and rinse.
- Ingredient Swaps: Use any mix of berries you have on hand. Regular lemons work in place of Meyer lemons, though the salad and dressing will taste sharper.
- Nut-Free: Swap hemp hearts or sunflower seeds for the almonds in the salad and the cashews in the dressing.
- Storing: Store leftover dressing in a jar with a tight-fitting lid in the fridge for up to 1 week. The dressed salad is best eaten right away.
Nutrition
Serving: 2cups, Calories: 488kcal, Carbohydrates: 41g, Protein: 12g, Fat: 35g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 22g, Trans Fat: 1g, Sodium: 336mg, Potassium: 952mg, Fiber: 12g, Sugar: 20g, Vitamin A: 1213IU, Vitamin C: 89mg, Calcium: 253mg, Iron: 4mg
