The stores have been bursting with fresh berries and I can’t handle it. That’s why I’ve been eating them in my breakfast, for snacks, in the occasional cocktail (berry bramble post coming soooon!), and in this salad.
I paired this strawberry spinach salad with creaminess from avocado, crunch from lightly toasted pecans and a nice sharp bite from feta cheese – because feta makes everything taste even better. Then I tossed this salad with a light drizzle of my yummy homemade raspberry balsamic vinaigrette.
2 cups of fresh baby spinach, rinsed well
4-6 fresh strawberries, chopped
1/2 an avocado, sliced
1/4 cup feta cheese, chopped
2 tablespoons lightly toasted pecans
Raspberry Balsamic Dressing
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon raspberry jam
1 tablespoon Dijon mustard
1/2 shallot, finely diced
1/4 teaspoon salt
3 tablespoons of water
*Shake ingredients vigorously in a tightly sealed mason jar.
Place all ingredients into a medium bowl. Drizzle a little dressing and toss together.
**For toasting pecans - preheat oven to 325 degrees Fahrenheit and place whole pecans on a cookie sheet (spread out evenly) and bake for 5-7 minutes. Let cool before adding to salad. Store in a tightly sealed container.