I’m desperately trying to eat more “greens” in my life on a daily basis and the easiest way to do that for me is to make a salad. My problem is that simple side salads bore me. Like what’s more boring than a salad with cucumbers, tomato and dressing? Hardly anything. So to tempt my taste buds I need ingredients that scream eat me. As it happens, strawberries scream eat me.
Which is why I purchased some this weekend. With the express intent of eating them in salad. Oftentimes I purchase ingredients at the store knowing that I have something at home that would go perfectly with said ingredient. Sometimes, I do this thinking I have a certain ingredient at home when I don’t which is what happened to me today. I was all set to make a strawberry and avocado caprese salad and realized I had no tomato. Which is probably fine because my avocado wasn’t the ripest but it definitely threw a wrench in my plans.
Luckily in a pinch I was able to locate an alternate salad recipe at A Clean Plate that helped me to use about half the strawberries that have been sitting in my fridge since Sunday morning. I liked the idea of this salad because it seemed so super simple (and it was) and strawberries are the star of the show. Also I needed a recipe that was vegan because I’m off dairy for a while (and I don’t want to talk about it, OK? It depresses me.)
The ingredients below are for one serving, multiply if you’re serving more than yourself.
- 2 ½ c. spinach
- 1 c. strawberries, chopped (I measured the chopped strawberries in a one-cup measuring cup)
- ¼ c. basil, chopped or julienne
- balsamic vinaigrette
- Combine the spinach, strawberries, and basil in a salad bowl. Pour in desired amount of dressing and toss together.
- Alternatively you can layer the ingredients in a bowl and top with dressing.
I bought some lovely organic strawberries from Mother’s Market that were bursting with flavor and perfect in this salad. I like to have a bit of each ingredient in every bite of my salad and this salad definitely achieved that.