Strawberry Spinach Salad
Servings: 4 people
Salad Ingredients
- 6 - 8 cups (200 grams) baby spinach
- 1 cup (200 grams) strawberries halved or quartered
- 1 ripe (1 ripe) avocado sliced
- ⅓ cup (60 grams) crumbled feta cheese
- ¼ cup (30 grams) walnuts lightly toasted on a pan
Balsamic Dressing
- 3 tablespoons (3 tablespoons) extra virgin olive oil
- 2 tablespoon (2 tablespoons) balsamic vinegar
- 1 teaspoon (1 teaspoon) Dijon mustard
- 2 teaspoons (2 teaspoon) honey or maple syrup
- ¼ teaspoon (¼ teaspoon) salt + black pepper to taste
- Make the Dressing: To a small jar or bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 2 teaspoons honey, ¼ teaspoon salt, and black pepper. Shake or whisk until emulsified.
- Assemble the Salad: To a large bowl, add 6 - 8 cups baby spinach, 1 cup strawberries, 1 ripe avocado, ⅓ cup crumbled feta cheese, ¼ cup walnuts.
- Dress and Serve: Drizzle with dressing shortly before serving. Toss gently and serve. For extra protein you can add edamame, chickpeas, or chicken.
SUBSTITUTIONS
- Spinach -> Arugula, Mixed Salad Leaves.
- Strawberries -> Raspberries or blueberries.
- Feta –> Goat Cheese, Gorgonzola, shaved parmesan or pecorino.
- Poppy Seed Dressing (Creamy & Sweet): 3 tablespoons Greek yogurt, 1½ tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 teaspoons poppy seeds, salt to taste.
- Citrus Vinaigrette (Bright & Zesty): 2 tablespoons fresh orange juice, 1 tablespoon olive oil, 1 teaspoon honey, ½ teaspoon Dijon mustard, ½ teaspoon orange zest, salt to taste.
- Raspberry Balsamic Vinaigrette (Fruity & Tangy): ¼ cup fresh or frozen raspberries (thawed if frozen), 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon maple syrup (or honey), ½ teaspoon Dijon mustard, Pinch of salt & pepper.
- Poppy Seed Dressing (Creamy & Sweet): 3 tablespoons Greek yogurt, 1½ tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 teaspoons poppy seeds, salt to taste.
- Citrus Vinaigrette (Bright & Zesty): 2 tablespoons fresh orange juice, 1 tablespoon olive oil, 1 teaspoon honey, ½ teaspoon Dijon mustard, ½ teaspoon orange zest, salt to taste.
- Raspberry Balsamic Vinaigrette (Fruity & Tangy): ¼ cup fresh or frozen raspberries (thawed if frozen), 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon maple syrup (or honey), ½ teaspoon Dijon mustard, Pinch of salt & pepper.
- Add texture: Add crunch with toasted nuts such as walnuts, almonds, and pecans. Toast them briefly on a skillet for maximum flavor.
- Dress last: You can prep the dressing and assemble the salad in advance, but drizzle the dressing just before serving it.
- Make it a Meal: Add grilled tofu or chicken, hard boiled eggs, quinoa, chickpeas, edamame or fava beans for extra protein.
- Use a different vinaigrette: Customize it by swapping the balsamic vinegar dressing with a poppy seed dressing, citrus vinaigrette, or raspberry vinaigrette.
