Strawberry & Arugula Salad
Celebrate summer with juicy, ripe strawberries! This colorful arugula and strawberry salad features many complementary flavors when tossed with our bright and tangy basil-mint dressing. You’ll find that this salad pairs perfectly with a glass of crisp, white wine and a slowly setting sun.
Salad Ingredients
- 4 large eggs, boiled and halved
- 5 oz arugula, rinsed and dried
- 10–12 strawberries, washed and hulled
- 1/2 fennel bulb, thinly sliced with a mandoline
- 2 celery stalks, thinly sliced with a mandoline
- 1 avocado, pitted and sliced
- 4 oz blue cheese, crumbled
- 1/4 cup almonds, toasted and coarsely chopped
Herbed Vinaigrette Ingredients
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh basil, chiffonade
- 1 tablespoon chives, finely chopped
- 1 clove garlic, minced
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus zest
- 1 tablespoon white wine vinegar (try our Olivelle Strawberry Barrel Aged White Balsamic Vinegar!)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked black pepper
Directions
- Boil the Eggs: Cover eggs with water in a saucepan. Bring to a boil, then turn off the heat, cover, and let sit for 6 minutes (soft) or 10 minutes (hard). Cool under cold water, peel, and halve.
- Prep the Salad: Rinse and dry arugula. Wash, hull, and slice strawberries. Thinly slice fennel and celery using a mandoline. Slice avocado and crumble blue cheese.
- Toast the Almonds: Toast almonds over medium-low heat for 2–3 minutes until fragrant. Coarsely chop.
- Make the Vinaigrette: Zest and juice lemon. Whisk all vinaigrette ingredients in a jar until emulsified.
- Assemble: Toss arugula with half the vinaigrette. Top with strawberries, fennel, celery, avocado, eggs, cheese, and almonds. Drizzle with remaining vinaigrette. Season to taste.