Sweet & Summery Strawberry Avocado Salad

Introduction

With summer just around the corner, it’s always nice to have something light, healthy, and tasty to eat. This simple spinach salad is both colorful and flavorful. It maintains a balance between the sweet greens, the juicy strawberries, the creamy avocado, and pops of crunch from the pumpkin seeds. Finishing it with a fruity balsamic glaze elevates the dish and makes it perfect as a side dish or as a lunch salad on its own. 

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Tips & Variations

• Strawberries can be swapped for other fruits, such as blackberries, raspberries, or peach/pear slices. Whatever is in season!
• While pumpkin seeds/pepitas are used in this recipe, you’re welcome to include the crunch of your choice. Toasted walnuts, almonds, or pecans work just as well!
• Vegan? Or don’t like goat cheese? Just omit the goat cheese crumbles or replace with something like tofu feta!
• Dried cranberries can be replaced with fresh pomegranate seeds for an extra juicy crunch!
• Regular or honey balsamic glaze can be used if blackberry isn’t available. Or, see our blackberry balsamic recipe!

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Storage

• To prevent wilting, this salad is best served fresh. However, you can also prep the ingredients ahead of time and store them separately, assembling just before serving. To prevent pre-sliced avocado from browning, you can add a touch of lemon juice. 

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Instructions

Grab a handful of spinach per person and put it into a bowl. Slice your strawberries. I typically do three slices one way, and one perpendicular (this will give you eight slices per strawberry). Next, slice the avocado. Again, I typically will slice three times vertically, and once horizontally while the avocado skin is still attached, then peel the skin off using the back of your thumb or the back of a spoon. Place the strawberries and avocado on top of the spinach. Sprinkle pepitas/pumpkin seeds, goat cheese crumbles (optional), and dried cranberries on top of the salad. Lastly, drizzle blackberry balsamic glaze over everything to finish. And voila! A nice, refreshing summer salad to enjoy in the sunshine.

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Ingredient Benefits

• Spinach – This leafy green is high in vitamins A and K as well as iron and fiber. Adding spinach to your diet (especially a vegan/vegetarian diet) can help prevent iron-deficiency and ensure you get more nutrients in your diet!
• Strawberries – Strawberries contain antioxidants and vitamin C, which are great for reducing inflammation and supporting your immune system. Also, compared to other fruits, strawberries don’t cause your blood sugar levels to spike as much, despite their sugary sweetness!
• Avocado – Avocados are great because they contain a lot of nutrients people tend to lack in their diets, such as potassium, magnesium, B6, vitamins C & E, and folate. 
• Pepitas/Pumpkin Seeds – These little seeds are super nutritious! They are high in protein and are a great source of nutrients such as manganese, copper, magnesium, and iron. 
• Cranberries – Though these berries are nearly 90% water when fresh, the dried version we use here is high in antioxidants. Many dried cranberries are sweetened however, so keep an eye on the sugar content!
• Balsamic vinegar – This vinegar contains acetic acid, which is a great antimicrobial. It is also a source of calcium, phosphorus, potassium, and magnesium.
• Goat cheese – Goat cheese is full of probiotics which are healthy bacteria that can improve your immune system. It is also easier on digestion than cow’s milk and can make the body feel full faster than regular cheese. This cheese can still be high in fat, so should still be consumed in moderation.

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