Arugula, radish, and strawberry salad with balsamic vinaigrette

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  • 5.3 oz arugula
  • 1/2 cup fresh basil, minced
  • 9 oz strawberries, sliced
  • 3/4 cup red onion, julienned
  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup radishes, sliced
  • 1 green chili pepper, cut into thin rondelles

Cashew ricotta:

  • 1/2 cups cashews, soaked for at least 6 hours
  • 1/4 cup water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt

For the vinaigrette:

  • 1/4 cup olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp palm syrup
  • 1 ground garlic clove
  • Salt and pepper to taste

Tahini sauce:

  • 1/3 cup tahini
  • 1/4 cup water
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 garlic clove


Put all the ingredients for the ricotta in a blender and blend until soft.

Make the vinaigrette by mixing all the ingredients in a small bowl and set aside.

Assemble the salad by arranging a bed of arugula and alternating strawberries, onion, radishes, and green chili pepper to make a colorful vegetable spectrum. Sprinkle some cashew ricotta.

In a pan, toast the seeds over medium-low heat, stirring constantly so as not to burn them. When they start to sound like popcorn bursting, remove from the heat and scatter over the salad.

For the tahini sauce, grate the garlic in a small bowl and add the rest of the ingredients, stirring well. Pour over the salad with balsamic vinegar dressing and serve.