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.