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–+ servings

Pop of Spring Salad : Strawberry, Fennel and Arugula Salad with Lemony Mint Balsamic Dressing

Sweet and tasty–organic, ripe red strawberries have cancer fighting and anti-inflammatory properties that up the ante in this spring medley of bold flavors and color that sing out “Spring has sprung.”
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Servings 4 Serving(s)

Ingredients
  

Salad

  • 4 cups tightly packed baby arugula, rinsed
  • 1 cup thinly sliced fennel
  • 12 organic strawberries, sliced
  • 2 tablespoons chopped fresh mint
  • 6 tablespoons Lemony Balsamic Vinaigrette (recipe below)
  • 1/4 cup sliced almonds, toasted

Lemony Balsamic Vinaigrette (makes about 1/2 cup)

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra virgin olive oil

Instructions
 

Strawberry, Fennel and Arugula Salad

  •  
    Put the arugula, fennel, strawberries and mint in a large bowl and toss gently to combine. Drizzle the vinaigrette over the top and toss again. Scatter the almonds over the top.
    Place a small skillet over low flame and add almonds. Toast, stirring often, until slightly golden and nutty smelling, about 2 minutes. Remove to a plate and set aside.
    Note: A mandoline is a handy kitchen tool that allows you to slice vegetables to a uniform thickness—and perfect for the fennel in this recipe. There are many inexpensive hand-held models available at kitchen stores and online.
    Storage: If you must store the salad, don’t add the dressing. After combining the greens, fennel, strawberries and mint, store them in an airtight container in the refrigerator for 1 day at most.

Lemony Balsamic Vinaigrette

  •  
    This dressing lends a light, refreshing flavor to all manner of foods. Since it could hardly be easier to make, I recommend keeping some on hand at all times. I know I do.
    Combine all of the ingredients in the order in which they are listed. Whisk until thoroughly blended.
    Storage: Store in a glass jar in the refrigerator for up to 1 week.
    Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. by Rebecca Katz with Mat Edelson, copyright © 2013 Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photography by Leo Gong.

Notes

“Variety isn’t just the spice of life, it will also keep you from falling into a food rut. People often tell me that they love salad but get bored with the same old version they always make. This disenchantment can lead folks away from the greens their bodies really need. If that sounds like you, let this salad serve as a springboard for endless seasonal variations.
Eating with the seasons isn’t just a catch phrase. Each season brings new foods just hitting their peak; in this case, strawberries and arugula, some of the welcome early harbingers of the spring. In addition to having an incredibly sweet taste, strawberries have anticancer and anti-inflammatory properties. Plus, when combined with mint and a lemony balsamic vinaigrette, they make for a salad that feels like Pop Rocks candy (without the sugar!) going off in your mouth.”
Tried this recipe?Let us know how it was!