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Strawberry & Toasted Pecan Arugula Salad

Strawberry Pecan Arugula Salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 306kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Large mixing bowl
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Small saute pan

Ingredients

  • 2 cup Strawberries
  • 7 oz Arugula
  • 3 tbsp Hemp seeds
  • ½ cup Pecans

Dressing

  • 3 tbsp Olive oil
  • ⅓ cup Balsamic Vinegar
  • ½ Lemon, juiced
  • ½ tsp Maple syrup or honey/agave
  • Pinch Salt

Instructions

Toasted Pecans

  • Place the pecans in a dry saute pan over medium heat. Cook, stirring frequently until they are golden brown and fragrant, about 5 minutes. Let cool additional 5 minutes.

Dressing

  • Whisk together oil and vinegar.

Assemble Salad

  • Add arugula, hemp seeds, and strawberries to a large mixing bowl and top with 2-3 Tbsp dressing. Gently toss to combine. Serve additional dressing on the side.

Nutrition

Serving: 4side salads | Calories: 306kcal | Carbohydrates: 14g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 19mg | Potassium: 373mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1252IU | Vitamin B1: 0.2mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.4mg | Vitamin B6: 0.1mg | Vitamin C: 50mg | Vitamin E: 2mg | Vitamin K: 62µg | Calcium: 122mg | Copper: 0.2mg | Folate: 68µg | Iron: 3mg | Manganese: 1mg | Magnesium: 52mg | Phosphorus: 211mg | Selenium: 1µg | Zinc: 1mg
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