Summer salad with arugula and strawberries

Lately, I can’t be very regular in my posts. I’m really sorry about that, especially since with the holidays coming up, I’m going to be leaving you very soon for 3 long weeks.

However, I have great recipes just waiting to be shared with you. But there, for the first time since the beginning of the blog, I can’t do it. To tell you the truth, I write my articles in the morning, finishing my coffee. It’s my favorite moment. Except that immediately, I have benefits to complete very quickly before precisely going on vacation. And that’s when the heat kicked in, forcing me to cook early. Once the recipes are cooked and the photos taken, I only dream of a cold drink, and I lack a little motivation to put myself in front of the computer. Add to that, the baccalaureate, the certificate, the results of the baccalaureate, registrations in new establishments, the search for accommodation… and always the heat wave. And in the middle of all that, there was also a great stay in the vineyards of Pediment and in Toulouse, which I’ll talk to you about very soon, and a few other odds and ends to finish, and a trip to prepare… I didn’t even have time to do the sales.
I hope next week will be quieter…

The recipe of the day is like what I can cook at the moment. Salad is my best friend when it goes above 30°C. I’ve noticed that over the years, I tend more and more to add fruit to my savory salads. I love that!
Strawberries, we don’t always think about them, but they go very well with arugula. A few shavings of parmesan, pine nuts, and you get an original salad rich in vitamins.

Summer salad with arugula and strawberries:

120g arugula
200g strawberries
50 g of parmesan
30g pine nuts
cider vinegar
olive oil
salt pepper

Fry the pine nuts in a pan for a few minutes to give them a nice color. Do not take your eyes off them, as they can burn very quickly.

Cut the parmesan into shavings.
Cut the strawberries.

All that remains is to prepare pretty plates.
Add a dash of vinegar and a drizzle of olive oil.
Season and enjoy.

You can add a few slices of dry ham and accompany with toasted bread and a good drizzle of olive oil.



To finish: you can find on the blog other salad recipes where fruits have a place of choice. I love them all:

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