Strawberry Arugula Salad with Elk Tenderloin

Although per the calendar, summer doesn’t officially begin until late June, but here in the south, summer is HERE. In North Carolina we tend to go from spring temps where you need to wear a sweatshirt in the morning to mid to high 90s where you’re dripping sweat. The perfect weather in between lasts about 3 days 😉

With the warmer weather becoming the norm, I love to come up with some light and crisp recipes that satisfy my love of flavor without leaving me feeling heavy (although you know I do love some comfort food!) – and a great way to do that is with salads! While chicken certainly is a fan favorite protein choice on salads, the heartiness of red meat can’t be beat. For this recipe, I’m using elk, but you could substitute another cut of steak.

I think you’ll really love this salad as we dive into summer. The flavor combos are killer, combining the saltiness of the steak, the sweetness dressing, and the mellowness of the feta cheese – it all compliments itself so well. It’s a satisfying meal that makes you want to come back for more and since it’s a salad I don’t feel guilty eating it.  This would be perfectly paired with some freshly baked bread and local butter. Gather some friends around your table and enjoy – cheers to summer!