Description
This Strawberry Spring Salad is a refreshing mix of arugula, maché, strawberries, and grape tomatoes, topped with sunflower seeds and a mustard vinaigrette.
Ingredients
Units
For the Salad
- 2 cups arugula
- 2 cups maché
- 1 cup strawberries, sliced
- 1 cup grape tomatoes, halved
- 1/4 cup sunflower seeds
For the Mustard Vinaigrette
- 1 sprig fresh thyme, leaves only, crushed
- 1 heaping tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- pinch of salt
- pinch of pepper
- 1/8 or a sprinkling of turmeric
- pinch of granulated garlic
- 1/4 to 1/2 teaspoon sugar, adjust to taste
Instructions
- In a large bowl, combine the arugula and maché.
- Add the sliced strawberries and halved grape tomatoes.
- Sprinkle the sunflower seeds over the salad.
- In a small bowl or sealable container, place the thyme leaves and crush them with the back of a spoon or a pestle. Add the whole grain mustard, olive oil, apple cider vinegar, salt, pepper, turmeric, granulated garlic, and sugar, then mix or shake vigorously until well combined.
- Drizzle the salad with the mustard vinaigrette and toss gently to combine.
- Serve immediately.
Notes
For a more filling salad, consider adding grilled chicken or tofu. Store any leftover salad in an airtight container in the refrigerator for up to 2 days. You can substitute maché with baby spinach if unavailable.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 150
- Fat: 8
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
- Cholesterol: 0