Looking for a hearty, yet oh-so-refreshing salad? Sink your fork into sliced strawberries, chopped cucumbers, nuts, and avocado slices drizzled with balsamic vinaigrette over leafy greens.
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Serving Size
2
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Total Time
10 minutes
Ingredients
Salad
4 cup washed arugula
1 head romaine lettuce, washed, and chopped
2 Persian or English cucumbers, washed, and chopped
1 pint strawberries, washed, hulled, and quartered
1 avocado washed, quartered, and sliced
1/4 small red onion, peeled, and sliced thin
4 ounce feta or goat cheese
1/2 cup toasted nuts (optional), we recommend chopped walnuts or slivered almonds
8 leaves fresh basil, washed and chiffonade
Balsamic Vinaigrette
3 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Directions
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Assemble the Salad: Spread the chopped romaine and arugula evenly across a large serving platter to create the base.
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Arrange the salad ingredients on the platter.
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Top salad with basil and nuts.
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Make the Balsamic Vinaigrette: Combine the base. In a small bowl or jar, add the balsamic vinegar, Dijon mustard, and honey.
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Add the oil. Slowly whisk in the olive oil until the dressing comes together and looks slightly thickened.
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Season with salt and pepper.
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Serve the balsamic vinaigrette on the side or drizzle it over the salad right before serving.
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