One of my favorite things about spring? Strawberries are in season!
These fresh, juicy berries are packed with vitamin C and phytonutrients to help fight off bugs and free radicals, and help reduce inflammation in the body!
Not only that, but strawberries have a low glycemic index, so you don’t have to worry about them spiking your blood sugar.
I designed a delicious salad by combining strawberries with some other favorites, arugula, tomato, chickpeas, and sunflower seeds, topped off with a sweet balsamic dressing. A definite winner in my book.
Springtime Strawberry Salad
- 2 large handfuls arugula
- 1/4 tomato, sliced
- 6-7 strawberries, de-stemmed and halved
- 1/4 cup chickpeas
- 2 T raw sunflower seeds
- 1/4 cup olive oil
- 3 T balsamic vinegar
- 1 t agave nectar
- 2 squirts lemon juice
1. Combine all the salad ingredients in a medium-sized bowl.
2. In a separate small bowl, combine the dressing ingredients and whisk them together.
3. Pour about 2 T of the dressing over the salad just before serving, and enjoy.
This salad is a nice change for me from my usually more veggie-filled salads. I love the sweet combination of the strawberries and tomato, and the balsamic is a great complement, as well. You could eat it as an entree, or as a side salad. Just increase or decrease the amount of greens and chickpeas, depending on your preference.
Hope you have a wonderful Meatless Monday!