Aaaah, I'm loving summer here in the Southern Hemisphere. It's a great time to play around in the kitchen, and try out new recipes while the warm breeze blows through the open patio doors, the kids laugh, and the dog basks in the sun. Perfection!
After everyone had finished lunch the other day, I thought I'd experiment and make something new and special just for me. This salad was the result, and my taste buds popped at the sweet and salty combination! This salad is light, but also has some protein, healthy fat, and wee bit of vitamin C. Have fun making it just for you, or double or even triple the recipe to share with others. Enjoy!
- 2 cups or handfuls arugula
- 1 handful strawberries, sliced
- 2 tsp. pine nuts
- Pinch Himalayan salt
- Pinch ground pepper
- 1/2 tsp. butter or other oil for pan frying nuts
- 1 1/2 tsp. extra-virgin olive oil
Wash, cut, and combine the arugula/rocket and strawberries. Place on a plate.
Pan fry pine nuts in butter on medium heat — stirring frequently — until golden brown.
Top salad with pine nuts.
Sprinkle with salt and pepper, drizzle with extra-virgin olive oil, toss, and enjoy!
I like to use as may organic ingredients as possible to make this salad extra healthy.