Ingredients
Dressing
- ¾ cup plain unsweetened yogurt (dairy or dairy-free/Whole30-compliant options)
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (or white wine vinegar, apple cider vinegar, or lemon juice)
- ¾ teaspoon poppy seeds
- ¾ teaspoon fine sea salt
Salad
- ½ cup pecan halves
- 1 lb. strawberries, trimmed and halved or quartered
- 1 cucumber, sliced into ½-inch thick chunks
- 5 oz baby arugula (about 4 cups packed)
- 1 small bunch fresh dill
- Fine sea salt, for seasoning
- Freshly ground black pepper, for seasoning (optional)
Instructions
- Make the dressing: Combine yogurt, extra virgin olive oil, red wine vinegar, poppy seeds, and fine sea salt in a mason jar and shake well until smooth, or whisk vigorously in a bowl. Adjust seasoning by adding more salt, vinegar for tanginess, or yogurt for thickness as desired. Set aside about 1 cup of dressing.
- Toast the pecans: Place pecan halves in a cold, dry 8-inch skillet. Heat over medium heat and toast for 7-8 minutes, tossing occasionally until they are darkened and aromatic. Remove and cool on a plate, then coarsely chop.
- Prepare the fruit and vegetables: Trim green ends off the strawberries and cut into halves or quarters depending on size. Slice the cucumber in half crosswise, then halve lengthwise; slice crosswise again into ½-inch thick pieces.
- Assemble the salad: In a large bowl, add the arugula along with the toasted, chopped pecans, strawberries, and cucumber chunks.
- Add the dill and seasoning: Remove small sprigs from most of the dill, reserving some for garnish. Add the dill to the salad bowl. Season with fine sea salt and freshly ground black pepper if using. Toss gently to combine all ingredients.
- Toss with dressing: Shake or whisk the dressing again if needed. Pour about three-quarters of the dressing over the salad and toss gently until everything is well coated. Transfer the salad to a serving bowl.
- Garnish and serve: Drizzle the remaining dressing over the top of the salad. Sprinkle with the reserved dill sprigs for a fresh herbal finish. Serve immediately for best flavor and texture.
Notes
- Use plain unsweetened yogurt to keep the dressing balanced; dairy-free options work well for a Whole30-compliant or vegan version.
- To toast pecans evenly, keep stirring or tossing frequently to prevent burning.
- Adjust the vinegar quantity to your preferred level of tanginess; lemon juice is a great alternative.
- This salad is best served fresh but can be chilled briefly if necessary.
- For a slightly different flavor profile, try substituting pecans with walnuts or almonds.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
