This large strawberry salad is not only colourful it’s full of flavour and perfect for summer BBQ’s
Ingredients
5oz arugula
½ cup chopped fresh basil
1 pound strawberries, thinly sliced
¾ cup finely chopped red onion (about ½ small onion)
4 ounces crumbled goat cheese or feta, or 1 ripe avocado, diced
½ cup roasted and salted sunflower seeds
½ cup halved and thinly sliced radish (about 3 medium)
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
Balsamic vinaigrette
¼ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon Dijon mustard
½ tablespoon maple syrup or honey
1 clove garlic, pressed or minced
Pinch of fine sea salt, to taste
Freshly ground black pepper, to taste
Method
On a large serving platter or in a large serving bowl, layer the ingredients as listed.
In a liquid measuring cup or small bowl, combine all of the vinaigrette ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressing should benice and tangy, but you can add more maple syrup for balance if desired.
When you’re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve promptly. (If you’re planning to have leftovers, store the salad and dressing separately and toss before serving.)
