Strawberry Spinach Salad

Yield -4+

Author Eat the Rainbow

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Strawberry Spinach Salad

A delicious and easy Strawberry Spinach Salad made and a simple balsamic vinaigrette makes the perfect summer lunch or dinner side salad.

Ingredients

• 1 ½ Tablespoons shallot, finely chopped
• 1 ½ Tablespoons basil, chopped
• 1 cup strawberries, sliced
• 1 avocado, sliced
• 4 cups baby spinach
• 4 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. Finely chop the shallot.
2. Chop the basil.
3. Slice the strawberries and the avocado.
4. Chop the spinach, if needed (if you use large spinach leaves instead of baby spinach you might need to chop them a bit).
5. Make the dressing: whisk the oil, vinegar, chopped shallot, chopped basil, salt, and pepper in a large bowl.
6. Add the spinach, strawberries and avocado to the bowl. Toss to coat.
7. Enjoy!

Notes

Variations to Try

• Try any combination of dark, leafy greens such as kale, arugula, mustard greens
• Try adding cooked pasta for a heartier meal.
• Add nuts or seeds.  

Something to Chew On

• What are the sources of fiber in this dish?
• What is a shallot?
• How do oil and vinegar mix in a dressing?

Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.

Eat the Rainbow, avocado