Arugula and Strawberry Salad with Pumpkin Seeds and Lemon Vinaigrette
This salad was first featured in my 2009 cookbook, Easy Green Organic, so it is tried and true. Although arugula is a peppery lettuce, it's a versatile one. In Italy it is often eaten with endive and radicchio or tossed into a fresh pasta. And one of my absolute favorites.
In this dish the sweetness of the strawberries and the tartness of the simple lemon and olive oil dressing balance out the spiciness of the arugula. What I love about this salad is you can also change up the arugula for spinach as I did in the photos for this recipe and it was delightful. This salad screams summer and is a lovely addition to dining al fresco buffet or picnic. The strawberries are filled with Vitamin C, potassium and fiber, the pumpkin seeds are high in magnesium, Omega 3 fatty acids and zinc and the arugula, rich in nutrients, is packed with Vitamins K, A and C and is rich in fiber. The salad is not only delicious but is seriously healthy.
*note: The pumpkin seeds can be raw but I toasted mine in a pan with olive oil and some salt to give some extra nuttiness and crunch.
Serves 4 to 6/ Preparation time 15 minutes
Gather
1 large bunch arugula, chopped (about 5 cups/ 100 grams)
6 to 8 fresh strawberries, sliced
½ cup/ 64 grams pumpkin seeds
For the lemon vinaigrette
Juice of 2 lemons (about 6 tablespoons)
2 teaspoons agave nectar
¼ cup/ 118.294 olive oil
Salt and pepper to taste
Grated lemon zest for garnish
Edible flowers for garnish
Make
In a large bowl, combine the arugula, strawberries, and pumpkin seeds.
To make the vinaigrette, in a small bowl, whisk together the lemon juice, agave nectar, and olive oil. Season with salt and pepper.
Pour the dressing over the arugula and gently toss. Garnish each serving with a pinch of lemon zest and an edible flower.
