Strawberry and Chapulin Spring Salad Recipe by Bricia Lopez

Serves 4

The contrast between the savory notes of the chapulines and the sweetness of the strawberries, perfectly compliment the acidity of both ingredients and makes for a fun, healthy and delicious spring salad to share with your friends and family.
For Strawberries:

 ½ pound strawberries 
1 teaspoon sugar 
¼ teaspoon black pepper, freshly ground

For Vinaigrette:

 2 tablespoons apple cider vinegar
2 tablespoons honey 1 teaspoon salt 
2 tablespoons ground chapulines
½ cup olive oil

For Salad Mix: 

3 cups young arugula leaves, rinsed and dried 
3 cups of young spinach leaves, rinsed and dried
2 tablespoons ground chapulines

Directions:

Hull strawberries by using a small sharp knife, cutting into the green leafy top of the strawberry in a circular motion, around and into the pale flesh, directly underneath the fruit. Remove the hull and discard.
Slice strawberries lengthwise in half and slice thinly. Place strawberries in a bowl, sprinkle with sugar and freshly ground pepper, stir to combine. Reserve.

For the Vinaigrette: 

Combine vinegar in a bowl with honey, salt, and 2 tablespoons of ground chapulines. Whisk until salt has fully dissolved and the fragrant notes of the chapulines come through, for about 5 minutes.
Using a whisk, beat in the olive oil slowly by droplets, whisking constantly. Reserve.
In a separate bowl, add the arugula, spinach, and gently add the macerated strawberries using a fork. Mix all three ingredients and toss. Gently, sprinkle the vinaigrette and work with hands. Be careful not to overdress the salad.
Right before serving, sprinkle the rest of the ground chapulines right on top of the salad for garnish.

To see Restaurante Guelaguetza's full menu, visit www.ilovemole.com. And, if you have a love of strawberries, check out www.strawberry-fest.org.

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