Strawberry Summer Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
Ingredients
- 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
Instructions
- 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!
Notes
*I prefer Treeline soft cheese
Find it online: https://paleomg.com/strawberry-summer-salad/