Seeing the flowers bloom all around me inspires me to incorporate these beautiful hues into my diet as well. What better way to celebrate color and Mother Nature than with a delicious, beautiful salad?! Incorporating as many colors, and as many seasonal produce into my diet, just makes me more alive and connected to why we should fuel our bodies properly.
Lately, I keep finding myself wanting to recreate this salad over and over again.
Strawberry Rhubarb Salad
2 cups arugula (or as much as you’d like!)
2 rhubarb stalks, thinly sliced
1 TBS coconut sugar
1 TBS fresh squeezed orange juice
1 TBS fresh squeezed lemon juice
¼ cup blanched hazelnuts
1 pound strawberries, quartered
⅛ cup fresh torn mint leaves
1. Preheat oven to 350°.
2. Toast hazelnuts on a rimmed baking sheet, tossing occasionally until golden brown, 8–10 minutes
3. Let cool
4. Meanwhile, toss rhubarb, coconut sugar, orange juice, and lemon juice in a medium-sized bowl. The idea of this is to soften and allow the rhubarb to release its juices. This should take about 30 minutes.
5. Next, toss with strawberries, mint, and hazelnuts
6. When ready to serve, add arugula and toss
Adapted from: Bonappetit
Heather Dorak, Fabletics Master