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 raisin 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…
Spinach and Strawberry Salad
Servings: 6
Ingredients
Salad Ingredients
- 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
Dressing Ingredients
- 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
Method
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Toast the nuts in a hot oven until golden (5 - 10 minutes). Once the nuts have cooled, toss them over the salad.
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Arrange the spinach leaves in your serving dish.
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Top with strawberries, feta cheese and sliced avocado.
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Whisk the dressing ingredients together and serve with your salad.
Enjoy!
Cheryl x
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