Introducing the arugula + mint salad with pickled strawberries, spiced cashews, and creamy basil dressing that we had the pleasure of enjoying at our Supper Women Los Angeles event not long ago. It was one of a number delightful, nutritious, plant-based dishes we dined on during an evening under the full Strawberry Moon — complete with a sound bath led by Sarah Auster and great conversation with our guests. A beautiful night, really. Thanks again to our collaborators who helped make the whole thing possible. They're actually the ones responsible for our new salad addiction.
Makes 4 servings
- 1 bag of wild arugula
- ⅛ bunch of mint, or about 10 leaves
- ¼ cup toasted, unsalted cashews
- 1 tablespoon agave
- 1 teaspoon ground coriander seeds
For pickled strawberries:
- ½ cup sliced strawberries
- ½ cup apple cider vinegar
- ¾ cup hot tap water
- ⅛ cup agave
- 1 bunch fresh basil, de-stemmed, thoroughly rinsed
- 1 white onion, thinly sliced, caramelized
- 1/4 cup tahini
- ½-1 cup unsweetened Califia Farms Almondmilk
- Juice of 1/2 lime
- Pinch of sea salt
In a small saute pan, over low heat, add agave and cashews. Mix with a wooden spoon until cashews appear to be evenly coated. Then sprinkle with coriander and remove from heat. Set aside.
In a bowl combine vinegar, hot tap water, and agave and mix with a spoon until incorporated. Add strawberries and let sit at room temp for at least 1 hour.
In a Vitamix or food processor, add all ingredients and blend/process until smooth. Set aside.
Assemble! In a large mixing bowl, toss together the arugula and mint. Then add dressing and season with salt and pepper. Lastly, toss in the drained strawberries and cashews. Serve.