Strawberry Arugula Salad

I have spent my whole life believing that I dislike salads with fruit in them. Perhaps it was a reaction to growing up in the 80s with canned tangerines and iceberg lettuce making a regular appearance in our salad bowl… AT THE SAME TIME. Can you imagine? Iceberg lettuce with canned oranges? No wonder I have avoided salads with fruit ever since.

Recently, however, thanks to a couple of great friends, I have overcome my dislike. The first time it happened was when I was introduced to peaches, arugula, and mozzarella, resulting in this summer stone fruit salad. Then this week, it happened again.

I was sitting in the library with my good friend and college sidekick, Alyssa, eating my peanut butter sandwich (I had been too busy getting into the swing of packing my children’s lunch boxes to think about my own). Then, in true Alyssa style, she pulled from her bag the most delicious-looking salad. She always manages to throw a few ingredients together and produce an incredible salad or veggie bowl. I am forever coveting her lunch. So this time, I asked for the recipe (and for her permission to reproduce it here).

Now I know the combination of flavors might strike you as a little odd at first. Egg with garbanzo beans and strawberries? Yes, I had similar thoughts. But when you blend them all together, the result is incredibly tasty and refreshing.

So without further ado, here is the recipe for this nutritious, delectable salad.

 

Strawberry Arugula Salad
(Printable recipe)

• 7 oz arugula
• 1 15 oz can of garbanzo beans (chick peas)
• 1 cup strawberries
• 4 eggs
• 1/2 cup sliced almonds
• 1/2 tsp dijon mustard
• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1/8 tsp ground black pepper

Method

1. Place the eggs in almost boiling water and cook for 8 – 9  minutes, until hard boiled. Then place them in cold water to cool.

2. Rinse and drain the garbanzo beans.

3. Slice the strawberries.

4. Lightly toast the almonds in a dry (oil-free) skillet, then remove from the heat and allow them to cool.

5. Peel and chop the cooked eggs.

6. Put the arugula, garbanzo beans, strawberries, eggs, and almonds in a large bowl.

7. Whisk together the dijon mustard, olive oil, balsamic vinegar, and black pepper. Drizzle over the salad and mix.