A dreamy spinach salad bursting with fresh strawberries, crunchy pistachios, creamy avocado, and tangy feta cheese. This combination screams spring and is simply satisfying with loads of veggies and lots of healthy fat.
I love this time of year when all of the spring produce comes into season and my favorite fresh fruits are finally affordable after a winter of eating mostly oranges, apples, and bananas. I do my produce shopping at Sam’s Club and have been buying their giant containers of strawberries. I always think I will never be able to finish the entire container, but I keep proving myself wrong! I swear those bright berries just sit in the fridge and call my name, HA! After eating strawberries by the bowl-ful, I was ready to start incorporating them into some recipes. A fresh spinach salad seemed like a great place to start….I’m thinking strawberry bars might be next!
One of our assignments in the dietetics program is to come up with a fun and interactive lesson to teach at our Natural Grocers that uses only their freshest organic produce and gluten-free products. FUN, right?! Anyway, last week I attended one of the cooking demos put on by a couple of my friends in the program. They taught a class on mason jar salads and I loved the concept so much. I pack a salad almost every day for lunch and just have never jumped on the mason jar salad trend. After the class, I was feeling motivated to start prepping salads for my week. I was super bummed when I got home and realized that I only had one empty mason jar. Rather than spending the evening prepping mason jar salads, I started poking my head around the fridge and dreamt up this delicious salad combo.
After tasting this salad, I thought that it needed a bright, fresh dressing so I took my go-to raspberry vinaigrette and turned it into a strawberry vinaigrette. Not only is this dressing pink (I really love all things pink…including salad dressings and smoothie bowls), but it adds just the perfect pinch of acidity to this springtime salad.
One of my recent goals has been to make more homemade dressings. Store-bought dressings are loaded with so many different ingredients and can get really expensive. As you will see, this dressing takes no time at all to make. Just store it in a small mason jar and shake it up before using.
The best thing about a salad recipe is that it’s really adaptable to your specific taste buds and what’s in your fridge. I would suggest using this recipe as more of a guideline that a hard and fast recipe. If you don’t love feta cheese, feel free to skip it or add something else. No ripe avocados? Just leave them out. Do you have red onions that need to be used up? Feel free to add them in. Really….anything goes with this salad.
|Strawberry Fields Salad with Homemade Strawberry Vinaigrette|
Course Main Dish
Servings Prep Time
4 Large Salads 15 Minutes
Strawberry Fields Salad
- 8 C Baby Spinach
- 1 C Strawberries Sliced
- 1 Avocado Diced
- 1/2 Green Apple Diced
- 1/4 C Pistachios Shelled
- 1/4 C Feta Cheese
- 1/2 C Strawberries Halved
- 1/4 C olive oil
- 1/4 C Apple Cider Vinegar
- 1/4 t Minced Garlic
- Salt and Pepper To taste
Servings: 4 Large Salads
- Combine salad ingredients in a large bowl.
- In a blender, puree salad dressing ingredients until vinaigrette is smooth.
- Pour dressing on salad and gently toss to coat.
- Other possible add-ins: peach, pear, red onion, pecans, hazelnuts, or toasted almonds