Arugula Spicy Strawberry Salad
Ingredients
- 4-6 oz arugula
- 1 quart strawberries, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 jalepeno, cored and thinly sliced into rounds
- 1/2 cup mint, cilantro, and basil choose 1 or all 3
- 3/4 cup feta cheese, crumbled
- 1 avacado, diced
- 1/2 cup store bought candied nuts or any toasted nuts See Note below
Orange Citrus Balsamic Vinegrette
- 1/4 cup olive oil
- 1.5 tbsp balsamic vinegar use white for a lighter taste
- 1/2 orange, zested and juiced
- 1 clove garlic, minced
- 1 tsp dijon mustard
- 1.5 tbsp maple syrup or honey
- salt/pepper to taste
Instructions
- Toast the nuts (if using raw whole ones vs. store-bought/candied nuts). Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant. Transfer to a cutting board and roughly chop. If using raw slice almonds bake for 3-4 minutes.
- Assemble the salad in a large bowl starting with arugula and simply work your way down.
- Throw in the vinegerette ingredients into a jar and "tightly" seal it with lid. Then shake it with everything you got! Pour over salad and toss all together and serve immediately. Option to serve it on the side and/or if planning on having leftovers.
Notes
- Toss in grilled chicken or shrimp for a complete meal.
- Substitute feta for goat cheese.
- Serve dressing on the side to prevent sogginess if not eating the same day or right away.