Light an fresh sounds so appetizing this time of year! Especially since we need to fit in to swim suits and shorts soon ; ) This salad is quick, delicious and super healthy plus it’s a hit out picnics and outdoor fetes! Enjoy!
- 1/2 cup chopped walnuts
- 4 cups baby arugula, or torn arugula leaves
- 2 cups sliced strawberries, (about 10 ounces)
- Vegan Parmesan topping, for sprinkling (recipe below)
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 2 tablespoons aged balsamic vinegar, (see Ingredient note)
- 1 tablespoon extra-virgin olive oil
Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
Vegan Parmesan
- 1 cup soaked and dried Brazil nuts
- 1 teaspoon chopped garlic
- ⅓ teaspoon salt
- Pinch nutritional yeast
- Pinch oregano
Place all ingredients in a food processor with the “S” blade on. Process until well incorporated and the consistency of bread crumbs.
