Perfect for Summertime, spinach and strawberry salad is quick, colourful and a delicious seasonal side to whip together. It has been my go to salad for years.
I’ve always considered myself not a “fruit in savoury dishes” person, I don’t really know why but I just can’t with apricot chicken, and the raisins in bobotie really ruin it for me – but spinach and strawberry salad is the dish that won me over! And now it’s caution to the wind with Chicken Salad Boats and Butternut & Apple Soup… crazy town over here!
Quick, easy and I just think the colours come together to look so pretty. I serve the dressing on the side to allow people to choose if and how much they want and to avoid turning my pretty salad into a brown mess…
- 1 packet (200g) baby spinach leaves, shredded
- 1 punnet (250g) strawberries, sliced
- 2 rounds (approx. 1 cup) feta cheese, cubed
- 40 g slivered almonds
- 1 avocado, sliced
- ¼ teaspoon crushed garlic
- 1 teaspoon honey
- ½ teaspoons mustard
- 2½ teaspoons balsamic vinegar
- 1 tablespoon brown sugar
- ¼ cup olive oil
- salt and pepper, to season
Toast the nuts in a hot oven until golden (5 - 10 minutes). Once the nuts have cooled, toss them over the salad.
Arrange the spinach leaves in your serving dish.
Top with strawberries, feta cheese and sliced avocado.
Whisk the dressing ingredients together and serve with your salad.