The local strawberries are just coming into season here, and so I’ve got a fridge full of them! I’m saving a punnet for a strawberry/rhubarb tart, but I thought I’d try throw some into a salad too.
Along with some leftover pickled onions (from a chorizo taco salad I made last week) and a walnut vinaigrette, this was a great quick salad that balanced out our lunch of grilled farmers’ sausages. I was going to throw in a donut peach, but I’m saving it for my afternoon snack for after today’s students. I think nectarines or plums would be good here too!
Fruit + Salad. Who knew? So good.
Strawberry & Arugula Salad
A gorgeously fresh salad, which is a great contrast to a rich main course. Local strawberries make everything better, especially this salad. Serves 2 as a side dish.
- 2 big handfuls of baby arugula
- 12 strawberries, halved and hulled
- 1/4 cup pickled onions
- 2 Tablespoons walnut oil
- juice of a lemon
- 2 teaspoons Dijon mustard
- 1/4 cup sunflower seeds, hulled
- salt and pepper, to taste
In a large bowl, whisk together the dressing: walnut oil, lemon juice, Dijon mustard, and salt and pepper. Add the arugula and toss to coat the leaves with dressing. Top with pickled onions, sunflower seeds, and an extra crack of freshly ground pepper, and enjoy!