I just can't get enough of these gorgeous strawberries! Gotta get my daily fix...they are like crack to a semi-strict clean eater like me! Not only do they make a great snack and have countless uses in luscious desserts...they have savoury applications too and they make a bangin' salad. This is another old favorite that fits seamlessly into our Paleo diet lifestyle. Sliced strawberries take a little soak in some balsamic vinegar which sweetens and intensifies their flavour. Then the strawberry magic is tossed with peppery arugula, toasty pecans and a simple balsamic vinaigrette.
Arugula Salad with Strawberries
Origin: Martha Stewart
Notes: We enjoyed this with a simple steak on the BBQ and the 2 of us polished off the salad. Double the amounts below to feed 4-6 people. This salad shines extra bright when a part of a breakfast or brunch spread.
1/2 pint strawberries, rinsed, hulled, and quartered (I used about a cup, sliced)
2 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches arugula, washed, dried, and trimmed (I used half of a 5oz container of organic baby arugula)
1/2 cup toasted pecan halves, roughly chopped
In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar, let sit 5 to 10 minutes.
In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.
To the strawberries, add vinaigrette, arugula, and toasted pecans. Toss to combine, and serve immediately.