Easy Summer Friendly Strawberry Salad with Feta and Arugula in a citrusy light dressing. Serve as side or appetizer with soup and bread or as a filling lunch for two on weekdays.
Ingredients:
- 200 gms Strawberries Sliced
- 3 cups Lettuce (A mix of romaine and iceberg)
- 200 gms Arugula or Rocket Leaves
- 120 gms Feta Cheese
- 20 Black Olives
- 1 Capsicum Thinly Sliced
- ½ cup Pomegranate Pearls
For the Salad Dressing:
- ½ tsp Black Pepper Powder
- 2 tbsp Palm Jaggery (powdered)
- ¼ tsp Himalayan Pink Salt
- 2 Lime (Juice extracted)
- 1 tbsp Extra Virgin Olive Oil
Instructions:
- Wash, dry and roughly tear the salad leaves (arugula) and lettuce. PS - Ensure the leaves are dry and contain no moisture else the salad will be soggy.
- Slice the olives (in case you are using whole pitted olives like me) and keep aside.
- Into a clean, dry bowl, add the salad leaves, sliced peppers, olives, pomegranate pearls, strawberries and mix them gently with your hands.
- Crumble the feta cheese and add to the bowl. Note - Reserve some crumbled feta for garnish.
- Now pour the salad dressing and mix well. Remove onto a serving plate and add the reserved crumbled feta. Serve immediately.
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