Seasonal Eating and Spring 18

Arugula and Strawberry Spring Salad

The awareness of seasonal eating continues to increase in popularity. Why? Many individuals and families are beginning to appreciate several health benefits which come from consuming produce during its active growth season. Benefits include:

1. Expanding the variety of vegetables and fruit in your diet.

2. In-season produce is fresher and tastes better.

3. The nutritional value is greater because it is consumed closer to harvesting.

4. It is environmentally friendly due to less transportation of the produce.

5. Purchasing from local farmers supports the local economy.

The month of April provides a plethora of produce options to be enjoyed locally. One of these vegetables is arugula. Arugula is a member of the cruciferous family of leafy greens. Other vegetables in this family include cabbage, kale, broccoli, cauliflower and turnips. Arugula is packed with vitamins and minerals such as vitamin A, vitamin C, vitamin K, calcium, magnesium and potassium to name a few. This dynamic vegetable is an appetizing companion to your dinner plate!


Servings: 4


+ 4 cups torn arugula leaves or baby arugula

+ 2 cups sliced strawberries (about 8 ounces)

+ 1/2 cup sliced red onions, more or less to taste

+ 3 ounces crumbled feta cheese

+ Salt and pepper, to taste (use Himalayan pink sea salt)

For the vinaigrette

+ 1/2 cup extra-virgin olive oil

+ 1/2 cup freshly squeezed lemon juice

+ 2 teaspoons local raw honey

+ 1/2 teaspoon sea salt

+ 1/2 teaspoon black pepper


1. For the salad: Toss the arugula, strawberries, onions and crumbled feta cheese together in a large bowl.

2. For the vinaigrette: Combine all of the ingredients together and whisk in a bowl. Or, if you have a salad cruet, combine all of the ingredients and shake well.

3. Plate the salad then drizzle the vinaigrette on top.

Source of ingredients: Sprouts