This is a bright, peppery salad, garnished with the first early strawberries of the season, and ready to bring a pop of spring flavor and color to your table.
Ingredients
- Salad
2 cups arugula
1 cup sliced strawberry
2 tbsp thinly sliced shallot
2 tbsp toasted almonds or pistachios
Optional: shaved fennel, cucumber, crumbled feta
- Dressing
2 tbsp olive oil
1 tbsp lemon juice (or mild vinegar)
1 tsp honey
Salt + black pepper
Method
- Whisk together olive oil, lemon juice/vinegar, and honey till emulsified, then add salt and pepper to taste.
- Toss arugula lightly with dressing. Add strawberries and shallots (and fennel/cucumber if desired) and taste, adding more dressing as needed. Let the salad sit for a moment for the flavors to mingle.
- Sprinkle nuts (and feta if using) over top.