This unassuming little plate of mixed greens checks all the crates; particularly in the flavor division. Envision the sweetness of summer strawberries sprinkled in a light, nectar improved balsamic vinaigrette, hurled with crisp spinach, thick and rich avocado, the smash of pecans or fragmented almonds, and the expansion of brittle goat feta. Day made.
This plate of mixed greens can either be a fundamental or the best side to any of your mid year soirées. You can have some good times subbing a portion of the fixings, as well.
For instance.. try fragmented almonds or nectar broiled walnuts rather than pecans. I did crude pecans just in light of the fact that they're more beneficial and supplement thick. You can also try this with goat cheddar; in lieu of the feta. Similarly as great and the two cheeses include decent, salty smoothness to this melange of flavors.
The strawberries and fragmented almonds were there… so was the spinach. I discovered it so invigorating, and light, and delicious. I also feel it's an incredible side dish to bring to a potluck or family assembling. It's simple, best appreciated crisp, and (best delighted in) when showered with dressing directly before serving. Nobody appreciates withered/soft spinach.
Also try our recipe Winter Fruit Salad
This heavenly Strawberry Avocado Spinach Salad is snappy and simple to make, brimming with extraordinary crisp flavors, and prepared with a basic poppyseed dressing.
Ingredients
- 1 bag of fresh, organic spinach
- 1 carton of organic strawberries
- 2 large Hass avocados, sliced into cubes
- 1/3 cup of raw walnuts or slivered almonds
- 1/3 cup of crumbled goat feta or goat cheese
- 1 tsp of sumac to season
- For the Vinaigrette
- 1/2 cup of good quality balsamic vinegar
- 1 tbsp of tamari sauce (GF soy-sauce)
- 1/4 cup raw honey
- 1/4 cup of extra virgin olive oil
- sea salt and pepper to taste
Instructions
- Whisk all the vinaigrette ingredients together and store in the fridge until you’re ready to serve the salad.
- In a serving bowl, assemble all the ingredients together and drizzle with the vinaigrette. This vinaigrette recipe makes plenty, you may store your leftover dressing in the fridge for up to 2-3 days in an airtight container.
Read more our recipe : Smoky Lentil Stuffed Sweet Potatoes
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