How are you feeling about the reopening of the world these days?
I don’t think I’m alone when I say this has been a long couple of years, with many changes. Lockdown and now to breakout. We have to shift our way of being and living, again.One thing that never changes is the seasons. I’m just drinking in spring these days, the weather has been ideal, I’m outside more, feeling the need to nourish my body with raw foods, salads and fresh herbs.It’s a nice time to come out of our hibernation and slowly get back into the land of the living.
I’ve been making this Strawberry, Fennel and Arugula Salad for years and it never fails me. I have lately posted about a few other strawberry recipes and ideas because they are so in season right now. The other two stars of this salad, arugula and fennel, are also coming alive.Arugula, with its bitter edge and fennel, with it more licorice bite are perfect compliments for the sweet strawberries. The addition of healthy fats and fresh herbs (pistachios and fresh mint) to add interest, all drizzled with a Honey Balsamic Dressing (click HERE for the recipe), make it the perfect complement with chicken or fish.
I can’t wait for you to try it! Send me a note if you do, and enjoy spring. Print
Strawberry, Fennel and Arugula Salad is a compliment of flavors and perfect addition to a spring meal.
8 cups tightly packed baby arugula
1 bulb fennel, core removed and then thinly sliced
1 pint strawberries, stems removed and sliced
1 small bunch chopped fresh mint
1/2 cup pistachios, coarsely chopped
1/2 cup crumbled feta (optional)
1. Place the arugula, fennel, strawberries and mint in a large salad bowl and toss gently to combine. Drizzle with enough of the Honey Balsamic Dressing to lightly coat and toss together.
2. Sprinkle the pistachios and feta and toss again. Serve right away.
Keywords: salad, salad dressing, spring