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.