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Strawberry Arugula Salad with Toasted Hazelnuts

Arugula and strawberries in combination make quite an impact on the nutrition end of things. Arugula is rich in folate, vitamin c, as well as calcium and iron. And ounce per ounce, strawberries offer more vitamin C than citrus fruits.
Prep Time 10 minutes
Servings 4
Author Katie Morford

Ingredients

  • 4 generous handfuls arugula
  • Balsamic vinegar (good aged balsamic if you have it)
  • Extra-virgin olive oil
  • 8 medium strawberries , stemmed and sliced
  • 3 tablespoons toasted, chopped hazelnuts (or almonds)
  • 1 ounce crumbled feta or shaved Parmesan
  • Salt (flaky salt, such as Maldon, if you have it)

Instructions

  1. Put the arugula in a shallow bowl or on a serving patter. Lightly dress the salad with balsamic vinegar, olive oil, and a few pinches of salt. Toss well. Add more vinegar/oil/salt f needed.

  2. Distribute the sliced strawberries over the greens, followed by the hazelnuts and feta.

  3. Serve immediately.