Arugula Berry Salad With Citrusy Matcha Vinaigrette

Serves 6–8


  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon Matchalove culinary matcha
  • Salt and freshly ground black pepper, to taste


  • 2 cups arugula
  • 2 cups baby kale, whole leaves or sliced
  • 1 firm-ripe pear, cut into matchsticks
  • 1 cup strawberries, quartered
  • 1/3 cup roasted, salted almonds, chopped
  • 3 scallions, sliced

To prepare the vinaigrette:

  1. In a small bowl, whisk together all the ingredients for the vinaigrette.

To prepare the salad:

  1. In a large bowl, toss together the arugula and kale. Sprinkle with pear, strawberries, almonds and scallions.
  2. Drizzle the salad with the vinaigrette, toss gently and thoroughly, and serve.
Tagged with: Main

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