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    Home » Recipes » Salads » Strawberry Arugula Salad with Basil and Mint

    Strawberry Arugula Salad with Basil and Mint

    Published: Jun 11, 2019 · Modified: Jul 29, 2022 · by Debra with Leave a Comment · 568 words. About 3 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This strawberry arugula salad uses the herbs like lettuce, and juices from the macerated strawberries actually create the dressing. Ready in less than 15 minutes!

    A plate of salad with arugula, herbs, and sliced strawberries on a brown surface with basil leaves and lemons in the background.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    We should treat herbs like they are lettuce more often. That's what makes this strawberry arugula salad so good. The herbs are not just a garnish or topping, they truly make the salad.

    The "dressing" is actually the juices from the strawberries after they have macerated for a bit with honey (NO refined sugar - yay), lemon and a drizzle of good olive oil. The way these flavors come together is sweet, savory, bright, and umami all in one.

    It's easy and so casual, like summer itself.

    Jump to:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Related Recipes
    • Recipe
    Strawberries, lemons, mint, basil, and arugula on a woven placemat.

    Ingredients

    • Fresh strawberries
    • Arugula: Baby arugula or wild arugula both work well.
    • Basil: Get the freshest basil you can find (it's easy to grow yourself!) and never store it in the refrigerator - it will turn brown
    • Fresh mint: Look for mint with dark green leaves that are perky, not wilted or wrinkled.
    • Honey
    • Lemon zest and juice
    • Olive oil and kosher salt

    Instructions

    Adapted from Bon Appétit

    Sliced strawberries on a wooden cutting board with a small paring knife.

    Hull and slice strawberries.

    A glass bowl filled with sliced strawberries and lemon zest sits on a woven placemat. A zester is in the foreground and lemons are in the background.

    Place strawberries in a bowl - I love my Pyrex bowls - then add lemon zest, lemon juice, and honey and allow to macerate for about 10 minutes or until juices are running out of the strawberries.

    Place arugula in a large salad bowl.

    Fresh basil lays on a woven placemat and brown butcher paper. Strawberries are in the background.

    Tear the basil and mint into smaller pieces (small leaves can remain whole). Toss herbs and arugula gently together with your hands.

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    Top the salad mixture with the strawberries, making sure to drizzle all of the juices over the greens. Drizzle the salad with some good quality olive oil, season with a pinch of sea salt and serve.

    Serving Suggestions

    • This salad makes a perfect light side dish when you serve Slow Cooker Pulled Pork.
    • Serve alongside Salt Baked Fish or a simple Roast Chicken.

    Related Recipes

    • Cornmeal Pancakes with Strawberry Compote are made for brunching!
    • Vegan Strawberry Milkshake is made with coconut milk ice cream!
    • Strawberries are great in cocktails like this Strawberry-Basil Prosecco Punch

    Recipe

    A plate of salad with arugula, herbs, and sliced strawberries on a brown surface with basil leaves and lemons in the background.

    Strawberry Arugula Salad with Basil and Mint

    This strawberry arugula salad uses the herbs like lettuce, and the macerated strawberries actually create the dressing. Ready in less than 15 minutes!
    4.67 from 3 votes
    Print Pin Rate
    Course: Salads, Side Dish
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Vegetarian
    Keyword: strawberry arugula salad
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 110kcal

    Equipment

    • chef's knife
    • cutting board
    • mixing bowls
    • microplane grater

    Ingredients

    • 4 oz arugula
    • 1 cup fresh basil lightly packed
    • ½ cup fresh mint lightly packed
    • 8 oz strawberries hulled and sliced
    • 1 tablespoon honey
    • 2 ½ tablespoon lemon juice
    • zest of one lemon
    • 2 tablespoon olive oil to drizzle over salad
    • sea salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Hull and slice strawberries and place them in a bowl.
    • Add lemon zest, lemon juice and honey. Stir to combine and allow to macerate for 10 minutes, or until the juices are running from the strawberries.
    • Place arugula in a large bowl. Tear the basil and mint into smaller pieces (small leaves can remain whole). Toss herbs and arugula gently together with your hands.
    • Top the salad mixture with the strawberries, making sure to drizzle all of the juices over the greens. Drizzle the salad with some good quality olive oil, season with a pinch of sea salt and serve.

    Notes

    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 251mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1230IU | Vitamin C: 44.1mg | Calcium: 79mg | Iron: 1.1mg

    More Salads

    • Shrimp Salad with Lettuce, Feta, and Lemon-Garlic Dressing
    • Roasted Vegetable Salad with Charred Lemon Vinaigrette
    • Green Bean Salad with Tomatoes, Feta, and Mint
    • Shaved Brussels Sprout Salad with Mache and Tarragon Viniagrette

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

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