Can I prepare this salad in advance for a party?

You can prep all components separately up to a day ahead and store them in airtight containers in the refrigerator. Assemble and dress the salad just before serving to maintain optimal freshness and texture. If you're really pressed for time, you can assemble everything except the dressing a few hours ahead and keep covered in the refrigerator.

I can't find Meyer lemons. What can I substitute?

Regular lemons work well, but since they're more acidic, you might want to increase the honey slightly to balance the tartness. Alternatively, a mix of regular lemon and a touch of orange juice can mimic the distinctive flavor of Meyer lemons quite nicely.

Do I really need to soak the cashews for the dressing?

Yes! Soaking cashews is crucial for achieving that creamy texture without using dairy. If you're really in a pinch, you can pour boiling water over them and let sit for 15 minutes, but longer soaking yields better results. The difference is noticeable in the final dressing's smoothness.

Can this recipe be made nut-free for allergies?

Absolutely! For the dressing, substitute soaked sunflower seeds for cashews. Instead of almonds in the salad, try sunflower seeds, pumpkin seeds, or crispy chickpeas for that essential crunch factor without any nuts.

Strawberry Arugula Salad Recipe

Description

A refreshing and vibrant Strawberry Arugula Salad made with a mix of fruits, nuts, and greens, topped with a zesty Meyer Lemon Vinaigrette for a perfect summer appetizer or light meal.

Ingredients

Units Scale

Salad Ingredients

4 cups arugula
1/2 fennel bulb, very thinly sliced
1 orange, peeled and segmented
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
1/2 Meyer lemon, seeded and very thinly sliced
1/4 cup sliced almonds

Meyer Lemon Vinaigrette

2 tbsp raw cashews, soaked
2 tbsp Meyer lemon, juiced
1 tsp raw honey
1/8 tsp sea salt, unrefined
1/8 tsp black pepper, ground
2 tbsp extra-virgin olive oil
1 tsp poppy seeds

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Instructions

Prepare the dressing: Combine the cashews, lemon juice, honey, salt, and pepper in a blender or food processor. Puree the mixture until smooth, adding a teaspoon of water if needed to achieve the desired consistency. Mix in the poppy seeds and set the dressing aside.
Assemble the salad: In a large bowl, combine the arugula, fennel slices, orange segments, strawberries, blueberries, raspberries, Meyer lemon slices, and sliced almonds. Toss gently to mix the ingredients evenly.
Serve the salad: When ready to serve, drizzle the Meyer Lemon Vinaigrette over the salad and toss lightly to coat. Serve immediately and enjoy!

Notes

Soak the cashews in water for about an hour to make them easier to blend for a creamier dressing.
You can substitute Meyer lemons with regular lemons if unavailable, though the flavor will differ slightly.
Feel free to customize the salad with other berries or greens based on your preference.
Make the dressing in advance and store it in an airtight container in the refrigerator for up to a week.
Toast the sliced almonds for an added depth of flavor.

Nutrition

Serving Size: 1 serving