Strawberry Arugula Salad with Toasted Hemp Seeds
This strawberry arugula salad with toasted hemp seeds is a simple seasonal salad to brighten up your springtime brunch table!
Servings 4 people
Calories 170kcal
Ingredients
- ¼ cup shelled hemp seeds
- 2 tablespoon extra virgin olive oil
- 2 tablespoon white wine vinegar
- 1 small shallot, minced
- Coarse salt and pepper to taste
- 1 pound fresh strawberries, washed, hulled and sliced
- 5 ounces regular or baby arugula
Instructions
- Dry toast the hemp seeds: Heat the hemp seeds in a dry skillet over medium heat for 1-2 minutes, or until they turn golden brown and smell nutty and toasted. Remove from the skillet to cool.
- Whisk the olive oil, vinegar, minced shallot, salt, and pepper in a large bowl until combined. Toss strawberries into the dressing. Add the arugula and toss to lightly dress the greens.
- Plate the salad and sprinkle with toasted hemp seeds. Serve immediately.
Notes
Gluten-Free, Vegan, Nut-Free
Note: You can also swap roasted sunflower seeds for the hemp seeds in this recipe.
Serving note: Strawberries and arugula pair well with goat cheese for a beautiful presentation for non-vegan guests.
Nutrition
Calories: 170kcal