Name: Wild Berry & Arugula Salad with Toasted Hazelnuts
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Ingredients: 5 oz (about 6 cups) baby arugula; 1/2 cup fresh blueberries; 1/2 cup fresh raspberries; 1/2 cup sliced fresh strawberries; 1/2 English cucumber, thinly sliced; 1/3 cup hazelnuts, roughly chopped; 2 tbsp extra virgin olive oil; 1 1/2 tbsp fresh lemon juice; 1 tbsp honey; 1/2 tsp Dijon mustard; 1/4 tsp fine sea salt; Freshly ground black pepper, to taste; Edible flowers, for garnish (optional)

Wild Berry & Arugula Salad with Toasted Hazelnuts

miradugm

This Wild Berry & Arugula Salad with Toasted Hazelnuts is a celebration of California’s summer bounty. Peppery baby arugula forms a lively base for a medley of juicy wild berries and crisp cucumber, all crowned with the irresistible crunch of toasted hazelnuts. The lemon-honey vinaigrette brings brightness and a touch of sweetness, highlighting the salad’s interplay of flavors and textures. Edible flowers add a whimsical, garden-fresh flourish, making this salad as beautiful as it is delicious. Perfect as a vibrant complement to heartier dishes or a light stand-alone starter.

Ingredients

Instructions

Heat a small skillet over medium heat. Add hazelnuts and toast, stirring frequently, for 3-4 minutes or until fragrant and lightly golden. Remove from heat and set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, sea salt, and a few grinds of black pepper until well combined.
In a large salad bowl, add baby arugula, blueberries, raspberries, sliced strawberries, and cucumber slices.
Drizzle the lemon-honey vinaigrette over the salad and toss gently to coat all ingredients evenly.
Sprinkle cooled toasted hazelnuts over the salad. Toss lightly or leave sprinkled on top for extra crunch.
Transfer to a serving platter or individual plates. Garnish with edible flowers if desired.
Serve immediately, chilled or at cool room temperature, as a vibrant side or appetizer.