Arugula and Lentil Salad with Strawberry-Balsamic Dressing
This salad is the perfect spring side dish. Arugula has a peppery flavor that is balanced out by the sweetness of the berries. Lentils add interesting texture and a protein punch. Enjoy!
For the salad:
- 6-8 cups fresh arugula
- 1.5 cups cooked lentils (~3/4 cup dry)
- 1 cup fresh strawberries, sliced
- 3 garlic scapes, finely minced (or green onions / scallions)
- 1 cup crumbled feta cheese - optional, omit for a vegan salad
- 1/2 cup sliced almonds, toasted
- 2 tbsp fresh basil leaves, chiffonade
Strawberry-Balsamic Dressing (yields ~1.5 cups):
- 1.5 cups fresh strawberries
- 2 tbsp balsamic vinegar
- 1/4 cup water
- 1/4 cup olive oil
- 1 tbsp fresh basil
- Pinch of salt
If not already done, first cook the lentils. In a medium pot, bring 2 cups of water, a pinch of salt and the lentils to a boil. Reduce heat and simmer for 25 minutes. Drain any excess water and set aside. This is a great recipe to use leftover lentils!) Dry toast the almonds over medium heat for a few minutes until golden. Set aside.
For the dressing: Add the strawberries, balsamic vinegar, water, olive oil, basil leaves and a pinch of salt into a blender. (You may also use a jar and an immersion blender.) Process the dressing until nice and smooth. Refrigerate until ready to serve. This can be done a few hours (up to one day) ahead of time.
To assemble the salad: In a large bowl toss arugula and dressing. Add lentils, strawberry slices and garlic scapes to arugula and toss to combine. Top with cheese if using, and sprinkle the toasted almonds and basil chiffonade over each plate.
Preparation Time 10 minutes (plus cooking lentils if necessary)
Serves 6 side salads.
Recipe Inspired by: www.cravinggreens.com