Guest post by Vital Food Therapeutics Intern Marne Bishop
4 cups arugula, spinach, or mixed greens
1 cup strawberries, cut into quarters
1 tablespoon balsamic vinegar
1 tablespoon clover honey
1 tablespoon chopped fresh basil
1 teaspoon olive oil
½ teaspoon sea salt
juice from ½ lemon
1 to 2 tablespoons pepitas (shelled pumpkin seeds), to top salad
- Add arugula or other salad green into a large serving bowl, and toss with basil, olive oil, sea salt, and lemon juice.
- Heat skillet over medium heat and sauté strawberries, balsamic vinegar, and honey for 2 to 3 minutes.
- Remove strawberries from heat and spoon over salad.
- Top with pepitas and enjoy!