Description
A vibrant salad featuring strawberries, creamy goat cheese, and peppery arugula, perfect for summer picnics or elegant brunches.
Ingredients
Scale
- 150 g arugula (4–5 handfuls)
- 2 cups chopped strawberries
- 1 medium red onion, halved and sliced root to stem
- ½ large cucumber, diced
- 1 avocado, diced
- 100 g soft goat cheese, crumbled
- Small handful fresh basil (chopped, optional)
- 1 cup pecans (raw or toasted, optional)
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard (optional)
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp chili flakes (or more to taste)
Instructions
- Begin by rinsing the arugula under cold water; spin dry in a salad spinner, then place it in a large mixing bowl.
- Chop the strawberries and dice the cucumber and avocado. Add them to the bowl.
- Halve and slice the red onion; toss it in as well.
- If using, chop the fresh basil and add it to the salad.
- Crumble the goat cheese over the top for a creamy finish.
- If you’re including nuts, sprinkle them over just before serving to maintain their crunch.
- In a small bowl or jar, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, pepper, and chili flakes.
- Whisk or shake until well combined.
- Drizzle over the salad just before serving and toss gently to coat.
Notes
For a different flavor, substitute goat cheese with feta or omit the nuts for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg