A harmonious combination of crunchy peppery arugula, sweet and juicy strawberries, blue cheese, avocado and pine nuts make this salad a perfect side dish for steak and fish, or as a stand alone lunch or light summer dinner.
Strawberry Arugula Salad
A crunchy and sweet salad with a tangy lemon vinagrette. Perfect for summer nights!
- 4 cups Baby Arugula
- 1 cup Sliced Strawberries
- 1/3 cup Blue Cheese (Crumbled) (Asiago is my choice)
- 1/4 cup toasted pine nuts
- 2 avocados
- 1/2 cup fresh squeezed lemon juice
- 3 tbsp White Balsamic Vinegar
- 2 tbsp EEVO
- 1 tsp Dijon Mustard
- 1 tsp Honey
Prepare Dressing by mixing all ingredients in a container until thoroughly combined
Any leftover dressing can be kept in the fridge for 1 week (I usually make enough for the whole week and use it 3 or 5 times)
In a shallow pan over medium heat toast the pine nuts until fragrant, remove immediately unto a separate plate (If you leave them in the pan they'll continue to cook and burn easily)
In a large salad bowl, place the arugula, strawberries, cooled toaste pine nuts, sliced avocado and crumbled blue cheese.
Right before serving add dressing and toss gently but thoroughly.
If you don’t like strawberries or anyone in your party is allergic, you can substitute for cubed seedless watermelon, blueberries, or mandarin.
If all of those are out of season, you can substitute the strawberries for dried cranberries.