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 |
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.
Recommended Pairings
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