Strawberry Arugula Salad with Balsamic Tahini Vinaigrette
 
Prep time
Total time
 
Author:
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
  1. 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!
  2. In a large mixing bowl, toss together all of the salad ingredients.
  3. 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/