Strawberry Summer Salad
I hated salads for a loooooong time. But turns out, I was just doing them wrong. Salads aren’t just about lettuce, oh no no, my friend. Salads are about allllll the other things that go into them. Fruits, veggies, herbs, crunchy toppings, seasonings, and of course, the dressing. The greens are just another vessel to get in some added nutrients and sometimes flavor, which is why I almost always use arugula in salads. You can use whatever green you like, I just know that I’m correct here so you might as well trust me. This salad is FILLED with textures and flavors and colors. And that’s what we want out of food. We want it to feel like a beautiful life instead of a beige and dull existence. Did I really just use food to explain the point of life? Of course I did, I’m a Taurus.
Now this salad has a couple crunch things on top and those ingredients are absolute musts. Up first, you have crunchy chickpeas. As you’ve seen by now, I like to incorporate some sort of bean into most meals. I’m not a big chickpea or garbanzo guy because I think most other beans are better, but I do think they go really well in this salad. Secondly, crunchy mung beans. Now I know what you’re thinking, “I know exactly what he’s talking about. I sprout mung beans on a damp paper towel in my desk drawer. Very nutritious, but they smell like death.” If you don’t know where that line came from, get out. Actually, make my recipe first then get out. And please don’t think that since I’m telling you to add mung beans into your dish, that it will smell like death. These crunchy mung beans are sooooo freaking good in salads and they are loaded with protein, just like chickpeas! And then don’t forget the pine nuts. You can really use any sort of nut you prefer since pine nuts tend to be stupid expensive compared to other nuts, but pine nuts are pretty perfect when it comes to the flavor of this dish. My point is, don’t ignore the crunchy stuff. Don’t ignore the herbs. And don’t you dare ignore the in season strawberries, you monster.
Strawberry Summer Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- 5 ounces arugula
- 1 english cucumber, thinly sliced and shaved
- 1 cup strawberries, sliced
- 1 cup cherry tomatoes
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 1/2 cup crunchy chickpeas
- 1/4 cup pine nuts
- 1/4 cup crunchy mung beans
- 2 tablespoons dairy-free soft cheese*
- black pepper, to taste
For the dressing
- 1/4 cup olive oil
- juice of 1 lemon
- 2 tablespoon honey (use maple syrup for vegan option)
- 2 tablespoons dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch of black pepper
- Now get this. You ready?
- Place all ingredients for the salad in a large bowl.
- Place all the ingredients for the dressing in a jar. Cover to seal and shake well to combined.
- Pour preferred amount of dressing over salad and toss to combined. Serve immediately. Store any leftover dressing in the fridge.
- You did it, you superstar!
*I prefer Treeline soft cheese
What I Used to Make This Recipe:
You May Also Like:
Crispy Chicken Berry Salad w/ Strawberry Poppyseed Dressing
Strawberry Bacon Arugula Salad
Heirloom Tomato & Watermelon Panzanella Salad
Strawberry Poppyseed Chicken Salad
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Oh, Hi! I’m Juli.
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1 thought on “Strawberry Summer Salad”
This salad was DELICIOUS! I made a few swaps to keep the price down. I used chopped pecans instead of pine nuts, I used goat cheese instead of the dairy free stuff and I omitted the dried beans. It was the perfect summer salad!