An arugula salad with strawberries is one of my default spring and summer salads.
Nutrition at a glance
-Arugula, like many leafy green vegetables, is rich in the fat soluble vitamins A and K
-Strawberries are very high in vitamin C
-Pepitas, or pumpkin seeds, have a varied and rich mineral profile, containing good amounts of magnesium, potassium, zinc, and copper. Pepitas do have a relatively high amount of omega-6 fatty acids relative to omega-3 fatty acids. It is generally more difficult to get omega-3′s in your diet, and beneficial to eat foods with a higher ratio of 3′s-to-6′s.
This is absolutely one of my default salads through the spring and summer. Often times with a dish like this, something I make pretty often, on a whim, and with ingredients I’ve usually got laying around, I don’t even think to put it up on Rooted. But last weekend I had a few friends over for an afternoon BBQ and served this salad (primarily out of laziness and a lack of creativity) along side some balsamic Parmesan ribs….both were a huge hit.
From about March to August I keep strawberries in my fridge. They are at every farmer’s market, and perfect to keep around to add to things like smoothies, salads, or yogurt. I’ve got a farmer’s market on Thursday afternoon’s I’m able to walk to from work, and somehow they are able to sell strawberries for less than half of what they go for at my home market in Santa Monica. Go figure.
The combination of flavors in this salad is very balanced, with bitter crunch from the arugula, sweetness from ripe strawberries, nuttiness from the Parmesan and pepitas, and acidity from the balsamic. The nice thing about a salad like this is that you can plug and play with the ingredients. Try it with a substitution of walnuts or pecans for the pumpkin seeds, or use manchego in place of the Parmesan…all good. In the spirit of keeping it simple, I prefer lightly drizzling it with a nice olive oil and balsamic vinegar to making up a complicated salad dressing.
If you have started breaking into your summer grilling / warm weather recipes, please share with others.
Total time: 15 minutes
5 cups arugula, rinsed
6 medium strawberries or 4 large, topped and thinly sliced vertically
1/4 cup pepitas (pumpkin seeds)
Shaved Parmesan cheese
Salt and pepper
Combine arugula, strawberries, and pepitas in a mixing bowl. Top with desired amount of Parmesan cheese, lightly drizzle with olive oil and vinegar, and sprinkle with salt and pepper.
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Recipe ID: 953