Hearty Strawberry and Spinach Balsamic Salad

Spring strawberries and spinach are a winning combination on their own, but meaty mushrooms and creamy avocado add delicious heft to this salad. Top it all off with some raw or quick-pickled red onions (learn how to quick pickle), crunchy almonds, briny feta cheese (optional for a vegan salad), and a generous amount of tangy balsamic vinaigrette. (Photo source: Lauren Skillen)

| Yield: 2 servings | Time: 15 minutes |

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Ingredients

Salad

4 large handfuls spinach

1 cup strawberries, sliced

1 cup cremini or button mushrooms, sliced

1 avocado, diced

1⁄2 cup red onions, quick-pickled or thinly sliced raw

1⁄4 cup slivered almonds

1⁄4 cup crumbled feta (optional)

Dressing

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

1⁄4 teaspoon maple syrup (vegan) or honey, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Preparation

In a large bowl, toss to combine spinach, strawberries, mushrooms, avocado, onions, almonds, and feta, if using.

In a small bowl or jar, combine all dressing ingredients and either whisk or shake to emulsify. Taste and adjust seasonings, if necessary.

Drizzle over the salad, toss to combine, and serve.

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Recommended Pairings

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