Word has it that (unofficial) summer is here. That means less baking and roasting… more grilling and salad tossing!
Whole Foods has been selling some wickedly delicious strawberries for the past week or so. You would think that strawberries wouldn’t hit their peak till summer, but we have this little thing going on called a DROUGHT… and I think that’s really boosting the strawberry game around here. They’re so unbelievably yummy that I just had to throw them in my client’s salad. Here’s the result!
Strawberry Fennel Salad (for 2 as a meal or 4 as a side dish)
2 large handfuls of arugula or spinach
1/2 pint organic strawberries, de-stemmed and sliced
1/2 small fennel bulb, cored and sliced ultra-thin
2 green onion, diced
2 tbsp. fresh chopped parsley
1/2 avocado, sliced thin and/or 1/4 c. slivered almonds
1 c. sliced cucumbers
2-3 Tbsp. olive oil
1 Tbsp. white balsamic
salt and pepper to taste
- Divide greens between 2 large plates.
- In a medium bowl, toss all ingredients including the dressing.
- Divide evenly over the greens.
- Serve with some grilled tri-tip or chicken or top with some sliced basil sausage.