Ingredients
For the Salad:
- 1 package (5 ounces) organic spinach
- 8 ounces 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 tablespoons balsamic vinegar
- ¼ cup olive oil
- 1 garlic clove, grated or finely minced
- ½ teaspoon Dijon mustard
- ½ tablespoon strawberry jam (or jam of choice)
- Freshly ground salt and pepper, to taste
Instructions
- Prepare the Dressing: In a mason jar or a small bowl, combine balsamic vinegar, olive oil, grated garlic, Dijon mustard, strawberry jam, salt, and pepper. Shake or whisk well to fully emulsify. Taste and adjust salt and pepper as needed.
- Toast the Almonds: Place raw sliced almonds in a dry skillet over medium heat. Stir frequently for 2 to 5 minutes until the almonds turn a light golden brown and become fragrant. Remove from heat and let cool.
- Assemble the Salad: In a large bowl, add the spinach as the base. Layer evenly with halved strawberries, sliced avocado, thinly sliced red onion, feta crumbles, toasted almonds, and chopped pistachios.
- Serve: Either toss the salad with the dressing now or serve the dressing on the side for individuals to add. Drizzle approximately ¼ of the dressing over each salad serving and top with additional toasted almonds for extra crunch. This recipe yields 4 servings.
Notes
- To toast almonds evenly, keep stirring frequently to avoid burning.
- If you prefer a sweeter dressing, add a little more strawberry jam.
- For a nuttier flavor, try substituting roasted almonds instead of raw.
- Use fresh, ripe strawberries for the best flavor and texture.
- The avocado adds creaminess and balances the tartness of the balsamic vinegar.
- Leftover dressing can be refrigerated tightly sealed for up to one week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
