Arugula Salad With Strawberries and Basil for 2 |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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It's that time of year again: strawberry season! I was inspired to create this salad after a recent shopping trip to Trader Joe's Ingredients:
6 asparagus spears |
spanish olive oil, for roasting asparagus |
4 cups arugula |
4 -5 strawberries, trimmed, washed and sliced |
1 small valencia orange, peeled and cut into segments (save part of the orange to juice) |
2 -3 tablespoons fresh basil, cut into ribbons (fresh only!) |
2 scallions, sliced (in the summer i will use locally grown purple scallions) |
1/2 tablespoon pomegranate seeds, dried (read *note) |
2 tablespoons marcona almonds, roasted |
2 tablespoons white balsamic vinaigrette |
2 tablespoons valencia orange juice, freshly squeezed plus 1 teaspoon zest |
1 teaspoon lemon zest, grated |
1 tablespoon lemon juice |
1 pinch grey salt |
cracked black pepper, to taste |
1 tablespoon spanish extra virgin olive oil |
Directions:
1. *Note: I discovered a bag of mixed dried fruit at Trader Joe's- 'Super Cranberry & Pomegranate Blend' which contains: pomegranate seeds aka arils, cranberries, tart cherries, dried black currants, and raspberries.
2. Whisk the vinaigrette ingredients together except for the olive oil. Slowly add the oil and whisk. Set aside.
3. Roast the asparagus spears in a light drizzle of olive oil 425 degrees for 8 minutes. Remove from oven; set aside to cool. Once cool, cut into 1 pieces.
4. Toss the asparagus together gently with the remaning salad ingredients.
5. Divide and arrange on two chilled salad plates.
6. Top with the pomegranate seeds, marcona almonds and a little bit of Valencia orange zest.
7. Serve with vinaigrette on the side.
8. Enjoy!
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