This fresh and simple salad recipe is made with sweet strawberries, spicy arugula, and crunchy cashews.
I don’t know about you but I am always looking for new salad recipes. One way that I am able to always keep my salads interesting is by using the seasons as a guide.
When spring hits, I love using seasonal produce in my salads including baby arugula, spinach, and strawberries. Not only is cooking seasoning better for the planet but it’s also better for the wallet as produce is always more affordable and accessible when it’s in season.
The other benefit of incorporating seasonal produce into your diet is that fruit and vegetables always taste best when eaten during their peak of ripeness. When you eat juicy strawberries that are fresh and in season, they will be naturally sweeter and more flavorful. Win, win, win.
Recently I decided to create a strawberry salad with arugula and cashews. Incorporating nuts into salads is a great way to add healthy, omega-3 fatty acids that keep you satiated longer. Additionally, nuts provide added crunch and texture.
If you can’t find strawberries, any fresh fruit will work including peaches, plums, nectarines, and more.
If you have mint growing in your garden, this salad is a perfect way to use it up. Alternatively, basil, parsley, or dill would work well too!
Frequently asked questions:
Nuts are a good source of fat, fiber, and protein. Most of the fat in nuts is monounsaturated fat, as well as omega-6 and omega-3 polyunsaturated fat. However, they do contain some saturated fat. Nuts also pack a number of vitamins and minerals, including magnesium and vitamin E.
Absolutely! We love toasted almonds or roasted walnuts as well. Of course, if you have a nut allergy in your house simply skip the nuts entirely. This salad will still be delicious!
For most of the country, strawberries are in season in June. Here in Michigan, I love to pick them then freeze them to use in smoothies, pancakes, and muffins all year long. If you need to freeze strawberries, here is my guide on how to freeze them.
Your fork is waiting.
Strawberry Arugula Salad
- 8 cups arugula or leafy greens of choice
- ¼ cup fresh herbs such as mint, basil or parsley optional
- 2 cups sliced strawberries
- 4 teaspoons olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
- ½ cup cashews toasted and chopped
- Place arugula, herbs and strawberries in a medium bowl and toss with olive oil, lemon juice, salt and pepper. Check for seasoning and adjust accordingly. Top with chopped cashews before serving.