Strawberry Spinach Salad, Balsamic Vinaigrette

Summertime!! The BBQ's hot and the meat's a-sizzlin.. Beat the heat and pair your grilled goods with this sweet and refreshing salad! 


This salad isn't just pretty to look at... These ingredients combined form quite the nutritional powerhouse. Strawberries are full of vitamin C and manganese, spinach is full of vitamins K and A, almonds are rich in vitamin E, magnesium and manganese, while avocado acts as a nutrient booster, helping your body to better absorb the goodness in all of these ingredients! 

Yield: 2 servings - Double up the recipe for 2 big bowl salads!

• Dressing: 

• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp white sugar
• 1/2 tsp tarragon 
• 15 unsalted almonds
• 3 cups spinach, packed
• cucumber
• 4 large strawberries
• 1 small avocado

Stir all dressing ingredients together in a jar or glass. Cover and refrigerate. 

Slice almonds, each one roughly into 3 pieces. Set aside. 

Measure out 3 cups of spinach, packed, and distribute evenly onto 2 salad plates. 

Very thinly slice as much cucumber as you want in your salad. The more cuke, the more crunch! I slice paper thin, then halve them into semi-circles. Toss cucumber with spinach to mix. 

Wash ripe strawberries and pat dry. Remove stems and hull. Slice, then arrange over spinach and cucumber. 

Slice avocado in half and remove the seed. Slice each half in half, then carefully remove the skin from the flesh. Place avocado flesh in a bowl of cold water for a minute (the cold water bath will ensure the avocado doesn't turn brown). Remove from water, and slice each quarter into 4, then arrange over salad.

Sprinkle sliced almonds over salad.

Remove dressing from fridge - it will have thickened somewhat - and give it a stir or a shake. Drizzle as much or as little as you'd like over the salad and serve!  Optional: garnish with a few leaves of fresh mint if you have some.