Description
A refreshing and vibrant Arugula Salad with Lemon Vinaigrette, featuring peppery baby arugula, sweet strawberries, tangy feta cheese, toasted pine nuts, and creamy avocado, all tossed in a zesty homemade lemon vinaigrette. Perfect for a light lunch or a colorful side dish.
Ingredients
Salad Ingredients
- 5 ounces baby arugula (about 5 cups)
- 6 ounces strawberries, hulled and sliced (about 1 cup)
- 1/4 small red onion, thinly sliced (about 1/4 cup)
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1/4 cup toasted pine nuts
- 1 medium avocado, diced
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 1/2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest
- 1 very small garlic clove, minced (about 1/4 teaspoon)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
Instructions
- Make Dressing: Add 1/4 cup extra virgin olive oil, 2 1/2 tablespoons fresh lemon juice, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1 very small minced garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon fresh ground black pepper to a mason jar. Seal tightly and shake vigorously for 20 seconds until well combined.
- Prep Salad: In a large bowl, combine 5 ounces baby arugula, 6 ounces hulled and sliced strawberries, 1/4 small thinly sliced red onion, 2 ounces crumbled feta cheese, and 1/4 cup toasted pine nuts.
- Toss Salad: Pour about three-quarters of the dressing over the salad ingredients. Gently toss the salad to ensure all components are evenly coated with the dressing.
- Add Avocado: Top the tossed salad with the diced avocado and gently fold it in to prevent mashing while distributing it evenly.
- Serve: Serve the salad immediately, offering the remaining dressing on the side for additional flavor as desired.
Notes
- For extra crunch, consider adding toasted almonds or walnuts as a substitute or addition to pine nuts.
- To make the salad vegan, substitute honey with agave syrup and omit feta or use a vegan cheese alternative.
- Make the dressing ahead and store it in the refrigerator for up to 3 days; let it come to room temperature and shake before using.
- Use freshly squeezed lemon juice for the best flavor in the vinaigrette.
- Handle the avocado gently to keep cubes intact and maintain salad presentation.
