Fresh strawberries pair beautifully with basil and an oil-free champagne vinaigrette in this favorite summertime salad.
Why you’ll love this recipe
- It’s seasonal: Strawberries are at their mouthwatering best in the summer. Same goes for basil and fresh cucumber. While you can find most of these ingredients in stores year-round, nothing beats making this salad when they are at their peak and bursting with flavor.
- It’s super-easy: Simply chop the ingredients, blend the dressing, arrange the salad, and you’re done!
- It’s delicious: This in-season produce is made for each other. And the dressing—light, sweet, and refreshing—ties everything together beautifully.
Ingredients
For the salad, you’ll need:
- Arugula: Arugula is a cruciferous leafy green with a distinctive, peppery flavor that adds contrast and interest to this salad. Arugula is nutrient-dense and high in fiber.
- Strawberries: Sweet and bright, strawberries are the star of this salad. These heart-healthy berries are packed with antioxidants that help boost immunity and protect brain health.
- English cucumber: You can easily spot these in supermarkets because they are typically wrapped in plastic to protect their thin skin. Crunchy and hydrating, these are perfect for salads—no need to peel before enjoying!
- Walnuts: Often touted as a superfood, walnuts are an amazing source of omega-3 fatty acids. The benefits of omega-3 fatty acids include reducing inflammation and supporting heart health.
- Fresh basil leaves: Adds a bright, fresh flavor. I used Genovese basil here. Basil has antioxidant and antibacterial properties, among other things.
- Hemp seeds: For texture and crunch. Hemp seeds are great sources of fiber and complete protein (i.e., they have all nine essential amino acids). They are also high in antioxidants and omega-3 fatty acids.
- Canned cannellini beans (optional): These beans have a neutral flavor that works nicely with the dressing. Adding the beans will increase the protein content without sacrificing flavor.
To make the oil-free champagne vinaigrette, you’ll need:
- Unsweetened applesauce: Applesauce is a great alternative to oil in salad dressing. Given its natural sweetness, it is especially good in fruit-forward salads like this one.
- Champagne vinegar: Less acidic than some other vinegars, champagne vinegar adds a delicate tang to the salad without being overpowering.
- Shallot: Similar in appearance to onions, but smaller and with a milder flavor. Shallots are high in antioxidants and trace elements.
- Dijon mustard: A staple ingredient in many salad dressings, Dijon mustard gets its flavor from white wine, giving it a more complex flavor than your typical yellow mustard.
- Maple syrup: Adds a touch of sweetness to counterbalance the vinegar’s acidity.
See recipe card for quantities.
Instructions
- Step 1: Add the applesauce, champagne vinegar, shallot, Dijon mustard, and maple syrup to a blender or food processor.
- Step 2: Blend the dressing until smooth.
- Step 3: Add the strawberries and cucumber (along with the cannellini beans, if using) to a large bowl, along with about half the salad dressing. Toss to combine.
- Step 4: Arrange a bed of arugula at the bottom of a large serving bowl or individual serving bowls or plates. Top with the strawberry and cucumber (and optional cannellini bean) mixture. Garnish with walnuts, basil leaves, and hemp seeds. Drizzle with additional dressing, to taste.
Equipment
- cutting board
- chef’s knife
- blender or food processor
- large bowl
Storage
Store any leftover strawberry basil salad with champagne vinaigrette in the fridge and enjoy within 3 days. Leftovers will keep best when the additional dressing is stored in a separate container and only added when ready to serve.
Related
Other salads you’ll love:
Strawberry Basil Salad with Champagne Vinaigrette
Fresh strawberries pair beautifully with basil and an oil-free champagne vinaigrette in this favorite summertime salad.
Equipment
- cutting board
- chef's knife
- blender or food processor
- large bowl
Ingredients
Salad ingredients
- 4 cups arugula (approximately 5 ounces)
- 2 cups strawberries sliced (approximately 12 ounces)
- ½ medium English cucumber diced
- ½ cup walnuts roughly chopped
- ½ cup fresh basil leaves chiffonade-cut (see Note)
- 2 tablespoons hemp seeds
- 1 can cannellini beans (optional) drained and rinsed
Champagne vinaigrette ingredients
- ¼ cup unsweetened applesauce
- 2½ tablespoons champagne vinegar
- 1 tablespoon shallot minced
- 1½ teaspoons Dijon mustard
- 1 teaspoon maple syrup
Instructions
- Make the dressing: Add the applesauce, champagne vinegar, shallot, Dijon mustard, and maple syrup to a blender or food processor (a mini food processor works great for this if you have one). Blend until smooth.
- Toss: In a large bowl, add the strawberries and cucumber (along with the cannellini beans, if using) and about half the salad dressing. Toss to combine.
- Assemble the salad: Arrange a bed of arugula at the bottom of a large serving bowl or individual serving bowls or plates. Top with the strawberry and cucumber mixture. Garnish with the walnuts, basil leaves, and hemp seeds. Drizzle with additional dressing, to taste. Serve immediately.
Notes
- To chiffonade-cut the basil leaves: Gently stack a few basil leaves on a cutting board, then roll them up into a long, skinny bundle. Using gentle, quick strokes (to help prevent bruising), slice the basil leaves into narrow ribbons.
- Store any leftovers in the fridge and enjoy within 3 days. Leftovers will keep best when the additional dressing is stored in a separate container and only added when ready to serve.
