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endive leaves filled with strawberry arugula salad and chopped walnuts, arranged in a wide horizontal fan on a slate board, fresh and vibrant, bright natural light, shallow depth of field, landscape orientation

Strawberry Arugula Salad Cups

Endive leaves are crunchy and filled with a salad with strawberries, arugula, and walnuts in a light vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 16 endive leaves
  • 2 cups arugula chopped
  • 1 cup strawberries diced
  • 1/3 cup walnuts chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice

Method
 

  1. Separate the endive into individual leaves to use as little cups.
  2. Toss the arugula, strawberries, and walnuts together in a bowl.
  3. Whisk the olive oil and lemon juice together and drizzle over the salad, then toss lightly.
  4. Spoon the salad into each endive leaf and arrange on a platter.

Notes

Add a sprinkle of crumbled goat cheese for extra richness.