Salaaaaad time!
This guy is brimming with fresh summer fruit, creamy cado, and toasted nuts.
Mmmm mmm!
I love my salads full of goodies.
That sweet, salty, creamy, crunchy, nutty combo never gets old.
Never.
So I grabbed myself some local strawberries, then gently folded those beauties into a light dressing comprised of extra virgin olive oil, balsamic vinegar, sea salt, and fresh ground black pepper.
I then spooned all of that sweet flavor onto a bed of fresh baby spinach along with juicy organic blueberries, thinly sliced crisp cuke, luscious avocado slices, and nutty toasted almonds.
Woah now. (Or however you spell that word ha.)
Serve with a glass of bubbly rosé then you’re really doing it right.
P.S. I prefer a very lightly dressed salad in order to allow all of the other ingredients to shine. If you want extra sauze, simple drizzle on a bit more oil and vinegar to taste.
P.P.S. If you’re a cheese consumer or love/want to impress a cheese consumer, crumble on a bit of feta–or better yet, chèvre.
Spinach Salad with Berries, Avocado & Toasted Almonds
Ingredients
- 1 1/2 teaspoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 3/4 cup diced strawberries
- 2 heaping cups fresh baby spinach
- 1/3 cup thinly sliced English cucumber
- 1/3 cup blueberries
- 1/4 large avocado; sliced
- 2 tablespoons toasted almond slices
Instructions
- Whisk the olive oil with the balsamic vinegar, salt, and pepper.
- Fold in the strawberries. Set aside.
- Place the spinach on a plate.
- Top the spinach with the cucumber, blueberries, and avocado.
- Spoon the strawberries and dressing over the salad.
- Sprinkle the toasted almonds on top.