Strawberry-Arugula Salad
1 pint strawberries, sliced
1 bunch arugula
Vinaigrette:
1/4 C fresh lime juice
1 tsp local raw honey
1/2 tsp sea salt
1/4 C cold-pressed extra virgin olive oil
handful of freshly torn mint leaves
freshly ground pepper to taste
To prepare the vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine. Of course, you can whisk the ingredients in a small bowl, but I think it's much more fun to shake it up, baby.
Toss arugula and the red springtime jewels in a large bowl. Drizzle dressing over top.
This salad is a taste sensation – the bitterness of the greens, the sweetness of the berries, the tang of the dressing – it's got it all going on!
1 pint strawberries, sliced
1 bunch arugula
Vinaigrette:
1/4 C fresh lime juice
1 tsp local raw honey
1/2 tsp sea salt
1/4 C cold-pressed extra virgin olive oil
handful of freshly torn mint leaves
freshly ground pepper to taste
To prepare the vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine. Of course, you can whisk the ingredients in a small bowl, but I think it's much more fun to shake it up, baby.
Toss arugula and the red springtime jewels in a large bowl. Drizzle dressing over top.
This salad is a taste sensation – the bitterness of the greens, the sweetness of the berries, the tang of the dressing – it's got it all going on!
Fennel-Lemon Salad
1 fennel bulb, shaved thin with a mandoline
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
fresh thyme leaves, chopped
fresh parsley, chopped
Remove the frilly end of the fennel and trim the root. Slice thinly crosswise – here's where the mandoline comes in to play.
Whisk olive oil, lemon juice, thyme and parsley in a salad bowl until blended. Add the sliced fennel and toss until coated. Let stand at room temperature at least 30 minutes before serving.
You'll have to trust me on this one. The lemon perfectly complements the slight licorice of the fennel. Thyme and parsley provide a nice accent.
1 fennel bulb, shaved thin with a mandoline
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
fresh thyme leaves, chopped
fresh parsley, chopped
Remove the frilly end of the fennel and trim the root. Slice thinly crosswise – here's where the mandoline comes in to play.
Whisk olive oil, lemon juice, thyme and parsley in a salad bowl until blended. Add the sliced fennel and toss until coated. Let stand at room temperature at least 30 minutes before serving.
You'll have to trust me on this one. The lemon perfectly complements the slight licorice of the fennel. Thyme and parsley provide a nice accent.
Pineapple-Spinach Salad
1 pineapple, quartered and sliced
1 bunch fresh spinach
1/2 red onion, sliced
1/2 C raw almonds
Vinaigrette:
3 Tbsp balsamic vinegar
1 garlic clove, minced
1/2 C extra virgin olive oil
sea salt + freshly ground pepper to taste
I'd actually recommend using a blender to make the balsamic vinaigrette. It will produce a thicker dressing.
Toss all ingredients in a bowl and serve immediately.
1 pineapple, quartered and sliced
1 bunch fresh spinach
1/2 red onion, sliced
1/2 C raw almonds
Vinaigrette:
3 Tbsp balsamic vinegar
1 garlic clove, minced
1/2 C extra virgin olive oil
sea salt + freshly ground pepper to taste
I'd actually recommend using a blender to make the balsamic vinaigrette. It will produce a thicker dressing.
Toss all ingredients in a bowl and serve immediately.
What's your favorite springtime salad recipe? Share in the comments below.