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Guest post by Vital Food Therapeutics Intern Marne Bishop


4 cups arugula, spinach, or mixed greens
1 cup strawberries, cut into quarters
1 tablespoon balsamic vinegar
1 tablespoon clover honey
1 tablespoon chopped fresh basil
1 teaspoon olive oil
½ teaspoon sea salt juice from
½ lemon 1 to 2 tablespoons pepitas (shelled pumpkin seeds), to top salad 


  1. Add arugula or other salad green into a large serving bowl, and toss with basil, olive oil, sea salt, and lemon juice.
  2. Heat skillet over medium heat and sauté strawberries, balsamic vinegar, and honey for 2 to 3 minutes.
  3. Remove strawberries from heat and spoon over salad.
  4. Top with pepitas and enjoy!

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