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Chia Seed Strawberry Vinaigrette Dressing with Fresh Arugula

Serves: 10-12

Recipe Ingredients

  • ½ cup extra-virigin, cold-pressed olive oil
  • ½ cup Ojio Clear Agave Nectar (or 1/3 cup coconut palm sugar)
  • 1 lb. of fresh, organic strawberries, thoroughly washed
  • ¼ cup of organic lemon juice, freshly squeezed
  • ¼ cup spring water
  • ½ cup of apple cider vinegar 
  • 1 to 2 TBS. Ojio White Chia Seeds
  • 1 tsp. Ultimate Superfoods Himalayan Crystal Salt, or to taste
  • 1 pinch of fresh ground pepper, to taste 
  • to 4 large packages of organic, wild arugula leaves
  • ½ cup Ojio Golden Berries, reserve for topping
  • ½ cup Ojio Hemp Seeds, reserve for topping


In a high-speed blender, combine all ingredients, except arugula, golden berries and hemp seeds, and blend on high speed for 20-30 seconds until smooth and creamy. Place the arugula in a very large mixing bowl, pour the vinaigrette dressing over the leaves and fold in the golden berries and hemp seeds. Mix by hand until all the leaves are well covered in dressing and toppings. The finished salad keeps for only 1 day in the fridge. The dressing alone will keep for up to 5 days in a tightly sealed jar in the fridge.

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