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Ingredients
- 1 pint strawberries
- 1 pint blueberries
- 1 pint raspberries
- Zest and juice of 1 grapefruit
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- ½ cup Greek yogurt
- ¼ cup maple syrup
- Salt, to taste
- 2 tablespoons mint
- 2 tablespoons basil
- 1 teaspoon cinnamon
- ½ cup Parmesan cheese
- 1 cup whole almonds
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon plus 1 teaspoon cayenne
- 2 tablespoons pepper
- 1 tablespoon soy sauce
- 1 tablespoon chili pepper
- 1 tablespoon paprika
- 4 cups arugula
Instructions
- Wash berries under cold water and place on a paper towel to dry. Cut strawberries into quarters and place all berries in a large mixing bowl.
- Zest the grapefruit, orange and lemon over the berries.
- Juice half the grapefruit and all of the lemon and the orange into a container and set aside.
- In a separate bowl, mix together Greek yogurt, maple syrup, citrus juice, salt, mint, basil and cinnamon until combined.
- On a piece of parchment paper, place tablespoons of Parmesan in a circle 2 inches apart from each other, and bake at 350° for 5 minutes or until the Parmesan is lightly golden. Gently pull off parchment paper and set aside.
- Combine almonds, garlic powder, onion powder, cayenne, pepper, soy sauce, chili pepper and paprika in a bowl and toss until coated. Put in a 350° oven for 10 minutes or until nuts are toasted.
- To serve, place arugula on the bottom of the plate, coat the arugula with the berry mixture, nuts and Parmesan crisp; then drizzle with the yogurt glaze.
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