Salad is always my summer obsession.
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.
When you get bored of garden salads, this salad has it all. Peppery arugula, sweet strawberries, crispy chickpeas, crunchy almonds, and a fresh lemon dressing to finish it off.
Refreshing and perfect for summer!
This is the sort of salad that relies heavily on high quality ingredients; there is no creamy buttermilk dressing or smoky bacon bits to hide behind. To do this one right, it’s worth making a trip to the farmers market, and getting your hands on tender arugula and strawberries that really taste like strawberries.
Luscious.
Plus, arugula and strawberries in combination make quite an impact on the nutrition end of things. Arugula is rich in folate, vitamin c, as well as calcium and iron. And ounce per ounce, strawberries offer more vitamin C than citrus fruits.
Not only is the salad gorgeous, every bite will bring a smile to your face.
Strawberry Arugula Salad with Lemon Roasted Chickpeas
For the salad:
Arugula or baby greens
Fresh strawberries
Avocado, sliced
Raw almonds, sliced and toasted
Lemon roasted chickpeas (recipe below)
salt/pepper
Place arugula in a large bowl and toss with desired amount of dressing (dressing recipe below). Place the toppings over the greens or plate greens and serve with all toppings on the side.
Lemon Garlic Dressing
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 small garlic clove, minced
1 1/2 teaspoons honey
salt + pepper
Combine all ingredients in a jar, seal the jar, and shake vigorously to incorporate. Shake before pouring. Please note that the flavors deepen as it sits.
Lemon Roasted Chickpeas
1 1/2 cups chickpeas, rinsed and drained
juice of 1/2 a lemon (about 2 tbsp.)
1 tbsp. extra virgin olive oil
salt + pepper
lemon zest (optional)
Preheat your oven to 375 degrees. Place chickpeas on a baking sheet and toss with just 1 tablespoon lemon juice, the olive oil, salt and pepper until well coated. Spread in an even layer and roast for 15 minutes, stir, then roast until chickpeas are crispy and slightly browned. Taste and toss with more salt and pepper if desired. For a more fragrant lemon flavor toss with a small amount of fresh lemon zest.
 Do you have a favorite summer salad? Leave me a message! I would love to hear from you!
0 Comments