Description
During Summer we don't really have time for being in the kitchen all day. This is a quick and easy dinner that celebrates the Summer ingredients.
Ingredients
Units
Scale
Strawberry Arugula Summer Salad
- 65 gr arugula
- 75 gr blueberries, 1/2 cup
- 6 strawberries, sliced
- 1 shallot onion, thinly sliced
- 1/2 avocado, diced
- 3 tbsp pine nuts, roasted
Optional Chicken and Bacon (to make it main dish)
- 1 chicken breast
- 3 strips bacon
- 1 tsp dried rosemary
- 1/2 tsp chili flakes
- 1/2 lemon, juice
- salt and pepper, to taste
Lemon Vinaigrette
- 2 tbsp olive oil
- 1 tbsp lemon, juice, or 0.5 tbsp for less acidic
- 1 tsp dried lavender buds, optional
- 1/2 tsp dried rosemary
- 1/4 tsp chili flakes
- salt and pepper, to taste
Instructions
- Slice all the greens and fruits as you wish. My preference is in the notes of the ingredients above. Add to a serving bowl.
- Make the lemon vinaigrette: place all the ingredients in a bowl and whisk.
- Roast the pine nuts in a dry pan until they are fragrant. Add into the bowl of greens.
- Coat the vegetables and fruits in the lemon vinaigrette. Just barely coat them, not drench.
- OPTIONAL: Add in your protein of choice to make it a full bodied dinner. I fried bacon in a pan, and then a chicken breast in the same pan (seasoned with the above ingredients).
- Prep Time: 5 minutes
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Other
Nutrition
- Serving Size: 1/2
- Calories: 358
- Sugar: 7.5
- Sodium: 15
- Fat: 33.2
- Saturated Fat: 4.8
- Carbohydrates: 17
- Fiber: 6.4
- Protein: 4.3
- Cholesterol: 0