Spring Strawberry and Arugula Salad
Time: 15 Minutes ・ Difficulty: Easy ・ Serves: 1 Salad
This bright, refreshing plate is packed with antioxidant-rich strawberries, vitamin C, and arugula to support digestion. Topped with heart-healthy fats from nuts and a light vinaigrette, it’s a nutrient-dense option that feels fresh while supporting your well-being. Make it for a nice, light start to your meal or add protein, like chicken breast or roasted salmon, for an entrée.
INGREDIENTS
FOR THE SALAD
1.5 ounces organic strawberries
1/2 tablespoon macadamia nuts
0.5 ounce arugula
2 ounces spring mix greens
1.5 ounces orange segments
1 ounce goat cheese
1 ounce strawberry balsamic vinaigrette
FOR THE VINAIGRETTE
8 ounces organic strawberries
1 cup balsamic vinegar
1/4 cup canola oil
INSTRUCTIONS
TO MAKE THE SALAD
Wash greens and strawberries, dry well.
Slice strawberries and toast chopped macadamia nuts.
Mix arugula with spring mix greens and place in a bowl.
Top with sliced strawberries, orange segments, crumbled goat cheese, and toasted macadamia nuts.
Drizzle strawberry balsamic vinaigrette over the top.
TO MAKE THE VINAIGRETTE
Wash strawberries and place into a blender with balsamic vinegar.
With the blender running, slowly drizzle in canola oil to emulsify.
COOKING NOTES
You can substitute any of the nuts or use toasted seeds (pumpkin, sunflower, etc.).
Nutrition
| Calories | 169 |
| Carbohydrates | 13 g |
| Protein | 7 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 155 mg |