Ingredients

  • 140 g organic spinach
  • 250 g strawberries, halved (about 2 cups halved strawberries)
  • 1 large avocado, sliced
  • ½ small red onion, thinly sliced
  • ½ cup feta crumbles
  • ⅓ cup raw sliced almonds
  • ¼ cup chopped shelled roasted pistachios

For the balsamic strawberry vinaigrette

  • 3 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1 garlic clove, grated or finely minced
  • ½ teaspoon dijon mustard
  • 1/2 tablespoon strawberry jam
  • Freshly ground salt and pepper, to taste

Method

  1. In a  jar, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.
  2. Toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool.
  3. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted almonds, and chopped pistachios. Top salad bowls with extra toasted almonds and drizzle with the dressing. Serves 4.
*Try this recipe using blueberries, peaches, raspberries or blackberries.