Zeal Recipes: Aromatics Summer Salad with Lemon Mint Chia Dressing

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This light summer salad brings together the taste of some of the warm season’s best flavors. We love the way the fennel and strawberries pair together. Make a larger batch of the lemon mint chia dressing and use it on your other meals throughout the week!

This recipe serves 3-4


-For the Salad-
8 oz. arugula
⅓ cup pistachios
1 fennel bulb, sliced thin or shaved with box grater or mandolin
1 cup chopped strawberries
1 carrot shaved with either a peeler or box grater or mandolin

-For the Dressing-
⅓ cup lemon juice (2-3 lemons)
¼ cup apple cider vinegar
1T honey
1 clove garlic
1 T diced shallot
1 cup water
¼ cup chia seeds
¼ cup packed mint leaves
¼ tsp salt
dash of black pepper


  • First, whisk the chia seeds into the water and let rest for 15 minutes. You will want to whisk it a few times in the first two minutes to prevent the chia sees from clumping.
  • For the rest of the dressing ingredients, it’s chef’s choice as to whether you want to dice everything with a knife or break out the power tools, i.e., blender or immersion blender. Either way, just combine  everything while the chia are expanding in the water.
  • Once the chia have sufficiently plumped up (and don’t worry if they look like a solid mass of chia), pulse blend or whisk with other dressing ingredients and refrigerate until you are ready to use on the salad. You’ll have about a pint of dressing.
  • Wash Arugula and spin or pat dry with towels. Just be sure the greens are not wet or they wont really take the dressing.
  • Toast the pistachios. In a 350º oven, put the pistachios on a skillet or baking sheet and toast for 6-8 minutes. If you use a toaster over, watch closely since the heating element is so much closer to the nuts, they can burn quickly.
  • Arrange the salad with the greens topped with the remaining ingredients. Serve with the mint chia dressing.

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