feta, asparagus, mulberries, cucumber, organic sunflower seeds, thai basil vinaigrette

In a bowl, whisk together olive oil, rice vinegar, honey, minced garlic, chopped Thai basil, salt, and black pepper until combined. Set aside.

Prepare the Vinaigrette

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.

Blanch the Asparagus

In a large bowl, combine arugula, sliced strawberries, diced cucumber, mulberries, blanched asparagus, and crumbled feta cheese. Toss gently to combine.

Assemble the Salad

Drizzle the Thai basil vinaigrette over the salad and toss gently to coat all the ingredients.

Dress the Salad

Serve immediately, garnished with additional sunflower seeds if desired.

Serve

Fresh organic strawberries

Arugula

seasonal organic strawberry and arugula salad

Recipe information

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