Seasonal Organic Strawberry and Arugula Salad Recipe
feta, asparagus, mulberries, cucumber, organic sunflower seeds, thai basil vinaigrette
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Ingredients
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Salad Ingredients
Thai Basil Vinaigrette
Method
Salad Preparation
Prepare the Vinaigrette
In a bowl, whisk together olive oil, rice vinegar, honey, minced garlic, chopped Thai basil, salt, and black pepper until combined. Set aside.
Blanch the Asparagus
In a small pot, bring water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
Assemble the Salad
In a large bowl, combine arugula, sliced strawberries, diced cucumber, mulberries, blanched asparagus, and crumbled feta cheese. Toss gently to combine.
Dress the Salad
Drizzle the Thai basil vinaigrette over the salad and toss gently to coat all the ingredients.
Serve
Serve immediately, garnished with additional sunflower seeds if desired.
