Arugula Strawberry Salad with Divine Green Dressing

By foodiva

Ingredients

• 1 cup (100 g) baby kale leaves
• 1 cup (100 g) arugula (rocket)
• 1 small fennel, finely sliced
• 1 cup (150 g) red cherry tomatoes, chopped in half
• 1 cup (150 g) yellow cherry tomatoes, chopped in half
• 1/4 red onion, thinly sliced
• 2 scallion (shallot), chopped roughly
• 8 strawberries, chopped
• 4 tbsp pine nuts
• 1/2 avocado
• 2 tsp apple cider vinegar
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) water
• 1 tsp honey (optional)
• 1 tbsp fresh basil

Details

Servings 2
Preparation time 15mins
Cooking time 15mins
Adapted from rebootwithjoe.com

Preparation

Step 1

Juicing vs. Blending

Blender Buying Guide

Juicing vs. Blending

Blender Buying Guide

This is a delicious light salad that can be enjoyed at any time of the year. Use the substitution list if anything I used in my salad is out of season in your area. The spotlight aims on fennel. It has many health promoting properties; one fennel bulb contains only 73 calories, 3 g of protein, 7g of fiber, 969 mg of potassium (28% of your daily requirements), 314 IU of vitamin A (6%), 115 mg of calcium (11%), 28 mg of vitamin C (47%), 1.7mg of iron (9%), 63 mcg of folate (16%) and  40 mg of magnesium (10%) needs. And that’s just one of the ingredients! Enjoy knowing how much your supporting good health when you make this beautiful salad.

Directions:

Wash, chop and prepare all salad ingredients and place into a bowl. Mix slightly.

Toast the pine nuts (optional) by putting them in a small saucepan over moderate heat and moving them around until a slight brownness occurs. Be careful not to burn them.

Place all ingredients into a food processor blend until a smooth consistency forms, or mash and mix by hand.

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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