Strawberry, Basil and Arugula Salad with Lots of Black Pepper
Strawberry, Basil and Arugula Salad with Lots of Black Pepper
Photo/Styling: Katherine Gillen

A strawberry salad—spinach, white balsamic, probably some raw onion or candied almonds (or both)— can feel stuck in the ’90s. But it doesn’t have to be that way. Our recipe swaps spinach for arugula and basil, and adds black pepper (like a lot of it) to keep things balanced.

The dressing isn’t really a dressing in the traditional sense, since you don’t need a whisk or a blender to make it. Instead, the strawberries are marinated with rice vinegar and honey, releasing their juices to coat the greens. A drizzle of olive oil, and you’re looking at the easiest (and tastiest) fruit salad ever.

RELATED: Strawberry Cobb Salad with Dairy-Free Ranch Dressing

4 servings

16 ounces strawberries, hulled and halved

¼ cup rice vinegar

1 tablespoon honey

8 cups arugula

1 cup basil leaves

Flaky salt

1 teaspoon crushed red pepper flakes

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

1. In a medium bowl, toss the strawberries, rice vinegar and honey to combine.

2. Arrange the arugula and basil leaves on a serving platter. Season with flaky salt and sprinkle with the crushed red pepper flakes. Spoon the berries and their juices over top, then drizzle with the olive oil. Season generously with freshly ground black pepper.

128 calories

7g fat

15g carbs

2g protein

11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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