Arugula Strawberry Salad with Divine Green Dressing

Arugula Strawberry Salad
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is a delicious light salad that can be enjoyed at any time of the year. Use the substitution list if anything I used in my salad is out of season in your area. The spotlight aims on fennel. It has many health promoting properties; one fennel bulb contains only 73 calories, 3 g of protein, 7g of fiber, 969 mg of potassium (28% of your daily requirements), 314 IU of vitamin A (6%), 115 mg of calcium (11%), 28 mg of vitamin C (47%), 1.7mg of iron (9%), 63 mcg of folate (16%) and  40 mg of magnesium (10%) needs. And that’s just one of the ingredients! Enjoy knowing how much your supporting good health when you make this beautiful salad.

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  • 1 cup (100 g) baby kale leaves
  • 1 cup (100 g) arugula (rocket)
  • 1 small fennel, finely sliced
  • 1 cup (150 g) red cherry tomatoes, chopped in half
  • 1 cup (150 g) yellow cherry tomatoes, chopped in half
  • 1/4 red onion, thinly sliced
  • 2 scallion (shallot), chopped roughly
  • 8 strawberries, chopped
  • 4 tbsp pine nuts

Divine Green Dressing

  • ½ avocado
  • 2 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) water
  • 1 tsp honey (optional)
  • 1 tbsp fresh basil



  1. Wash, chop and prepare all salad ingredients and place into a bowl. Mix slightly.
  2. Toast the pine nuts (optional) by putting them in a small saucepan over moderate heat and moving them around until a slight brownness occurs. Be careful not to burn them.
  3. Dressing: Place all ingredients into a food processor blend until a smooth consistency forms, or mash and mix by hand.
  4. Drizzle the dressing over the salad and sprinkle the pine nuts over the top and enjoy!




  • Arugula – spinach, kale, watercress
  • Spinach – kale, watercress
  • Tomatoes – any variety, red cabbage
  • Scallions – red onion
  • Strawberries – mango, berries, apple pear
  • Pine nuts – slivered almonds, chopped macadamias

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 2

  • Nutrition per serving:
  • Calories200
  • Fat12g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium35mg
  • Carbohydrates21g
  • Fiber5g
  • Sugars10g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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