Strawberry, Almond & Arugula Salad

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Strawberry, Almond & Arugula Salad

Ready for awesome strawberry salad recipe? This easy strawberry salad recipe features a family favorite homemade lemon garlic dressing and sweet ripe berries. It’s the perfect side dish!

Salad Ingredients:

  • 1 1/2 cups hulled quartered strawberries (organic when possible)
  • 1/2 cup sliced almonds
  • 7 ounces arugula (organic when possible)
  • 3 Tbsp hemp seeds (or sub 1/4 cup cooked quinoa)

Dressing Ingredients:

  • 3 Tbsp olive oil (divided)
  • 2 medium shallots (thinly sliced)
  • 1 pinch each sea salt and pepper 
  • 1/3 cup lemon juice

Instructions:

  1. Heat a small saucepan over medium heat. Once hot, add 1/3 of the olive oil and all of the shallot. Sauté until soft and fragrant – 3-4 minutes. Remove from heat and set aside to cool slightly.
  2. Add shallot to blender or food processor with lemon juice, remaining olive oil (2 Tbsp as original recipe is written) and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
  3. Add arugula, hemp seeds, strawberries and most of the sliced almonds to a large mixing bowl and top with 2-3 Tbsp dressing (adjust if altering batch size). Gently toss to combine.
  4. Plate salad and garnish with remaining almonds. Serve additional dressing on the side. Serves 2 as an entrée or 4 as a side dish. Best when fresh.

Strawberry, Almond & Arugula Salad

Ready for awesome strawberry salad recipe? This easy strawberry salad recipe features a family favorite homemade lemon garlic dressing and sweet ripe berries. It’s the perfect side dish!
5 from 1 vote
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Prep Time 15 mins
Course Salad, Side Dish

Ingredients
  

Salad Ingredients

  • 1 1/2 cup quartered strawberries organic when possible
  • 1/2 cup sliced almonds
  • 7 ounces arugula organic when possible
  • 3 tbsp hemp seeds or sub 1/4 cup cooked quinoa

Dressing Ingredients

  • 3 tbsp olive oil divided
  • 2 medium shallots
  • 1 pinch sea salt and pepper
  • 1/3 cup lemon juice

Instructions
 

  • Heat a small saucepan over medium heat. Once hot, add 1/3 of the olive oil and all of the shallot. Sauté until soft and fragrant – 3-4 minutes. Remove from heat and set aside to cool slightly.
  • Add shallot to blender or food processor with lemon juice, remaining olive oil (2 Tbsp as original recipe is written) and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
  • Add arugula, hemp seeds, strawberries and most of the sliced almonds to a large mixing bowl and top with 2-3 Tbsp dressing (adjust if altering batch size). Gently toss to combine.
  • Plate salad and garnish with remaining almonds. Serve additional dressing on the side. Serves 2 as an entrée or 4 as a side dish. Best when fresh.
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