Strawberry-rhubarb salad with mint, walnuts & arugula

Indulge in a vibrant strawberry-rhubarb salad bursting with fresh mint, crunchy walnuts, and peppery arugula for a summer symphony of flavors.

Ingredients:

• 1/2 cup walnut pieces
• 2 rhubarb stalks, thinly sliced on the diagonal
• 2 tablespoons sugar
• 1 orange, juice & zest
• 1/2 lemon, juice & zest
• 450g strawberries, hulled, quartered
• 1/4 cup mint leaves, torn or julienned
• 1 cup baby arugula

Instructions:

1. Toast walnut pieces in a dry skillet over low heat, tossing occasionally until fragrant.
2. Take off the heat. Allow to cool and then chop.
3. Combine strawberries, rhubarb, sugar, citrus zest, and juices in a medium bowl.
4. Allow to rest until the rhubarb begins to soften slightly, approximately 30 minutes.
5. Mix with mint, arugula, and walnuts.
6. Serve right away.

Summary:

• Calories: 741 kcal
• Fat: 41 g
• Protein: 16 g
• Carbs: 94 g
• Potassium: 1677 mg
• Magnesium: 200 mg