Strawberry Spring Salad
This Strawberry Spring Salad is such a quick & simple lunch or dinner idea for the perfect springtime bites.
Servings: 2
Ingredients
- 4 cups arugula sub spinach or kale
- 1 cup strawberries, sliced
- 1/2 cup almonds
- 1 avocado, sliced
- 1/4 cup vegan feta
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/2 cup balsamic vinegar
- 1 tbsp brown sugar
Instructions
- Begin by making the balsamic reduction. In a small saucepan over medium high heat add the vinegar & sugar stirring well to dissolve. Bring to a low boil & reduce the heat to low & let it simmer for 5-8 minutes stirring frequently. The sauce will reduce in size & thicken up. Remove from heat. Set aside.
- While the reduction simmers, slice the strawberries & avocados.
- Add all salad ingredients to a large bowl. Toss & add balsamic reduction or serve on the side.
Notes
Choose your favorite greens. Spinach & kale would be great alternatives if arugula is not your favorite.
Want to turn this salad into a heartier meal? Add some more protein. Feel free to toss in some baked tofu, tempeh or even chickpeas. Not feeling like any additional cooking? No problem, you could add some hemp, chia or flax seeds to the salad for that added boost of protein & fiber.
The balsamic reduction is more of a glaze than a typical vinaigrette. If you are avoiding added sugars feel free to omit the sugar, it will take a few minutes longer for the sauce to thicken so just make note. If you prefer more of a vinaigrette you could either add a bit of olive oil to the reduction & whisk well or if you want to go the route of no-cooking required simply mix a bit of balsamic vinegar, olive oil & maybe a bit of dijon to create a simple vinaigrette.
Enjoy!