Summer Strawberry Spinach Salad

SERVES 4 | $2.44 PER SERVING

30-MINUTE RECIPE

Fresh fruit doesn’t make an appearance too often in food-combining recipes because it is digested so quickly, but this salad is an exception because strawberries pair perfectly with leafy greens and other fruits, like creamy avocado and crunchy cucumbers. This salad is best served during the summer months, when fresh strawberries are at their peak of sweetness.

DRESSING

2 tablespoons raw apple cider vinegar

¼ cup extra-virgin olive oil

1 tablespoon minced shallot

1 tablespoon water

1 ½ tablespoons maple syrup

1 teaspoon Dijon mustard

1 clove garlic

6 cups fresh baby spinach

1 pint strawberries, sliced

1 ripe Hass avocado, sliced

1 cucumber, quartered and cut into ¼-inch chunks

 

To prepare the dressing: In a high-speed blender, combine the vinegar, olive oil, shallot, water, maple syrup, mustard, and garlic and blend until smooth and the oil is emulsified. Set aside.

In a large bowl, arrange the spinach, strawberries, avocado, and cucumber. Pour the dressing over the top and toss to coat. (You don’t have to use all of the dressing if you don’t want to—taste it as you go.) Serve immediately. This salad will wilt rather quickly after it’s dressed, so if you want to save a portion for later, store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.

NOTE: If food combining isn’t a concern for you, this salad is extra tasty with the addition of sprinkled feta cheese.


Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photography copyright © 2017 by Erin Scott

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