Strawberry Arugula Salad with Balsamic Tahini Vinaigrette
Prep time
Total time
Author: Sara
Recipe type: Salad
Serves: 4-6
Ingredients
7 oz baby arugula
1 qt strawberries, quartered
1 large English cucumber, halved and sliced
⅓ cup chopped walnuts
1 avocado, diced
FOR THE DRESSING:
3 tbsp olive oil
2-3 tbsp balsamic vinegar*
2 tbsp tahini
½ tsp garlic powder
¼ tsp chili powder
¼ tsp salt
Instructions
Optional: Preheat the oven to 325ºF. Spread out the walnuts in a single layer on a pan and toast for about 7 minutes, until golden. Be careful not to let them burn!
In a large mixing bowl, toss together all of the salad ingredients.
Whisk the ingredients for the dressing in a bowl or jar. Pour it over the salad right before serving, to taste. Store any extra in an airtight jar or container.
Notes
*If you want the dressing to be less sharp, then start with 2 tbsp of balsamic vinegar and adjust to taste. *For a nut-free version, simply replace the walnuts with your favorite seed.
Recipe by Lenses and Lentils at https://lensesandlentils.com/strawberry-arugula-salad-balsamic-tahini-vinaigrette/