Strawberry Salad with Balsamic Vinaigrette

Ingredients:

• 1 5 oz container baby spinach
• 1/2 pound fresh strawberries, hulled and sliced
• 1 avocado, sliced
• 1/4 – 1/2 cup goat cheese crumbles
• 1/4 cup pecan halves
• fresh ground pepper + sea salt
• creamy balsamic vinaigrette

Instructions:

1. Toast pecans: This step is optional, but if you want to toast the pecans simply spread them out on a baking sheet and toast in a 350° F oven for about 6-8 minutes. Remove from the oven and let cool. 
2. Make dressing: Make creamy balsamic vinaigrette dressing if you haven’t already.
3. Prep salad: Add spinach to a salad bowl and top with strawberries, avocado, goat cheese and pecans.
4. Add salt and pepper: Sprinkle on salt and pepper, to taste.
5. Serve: Drizzle dressing over salad and toss or portion the salad and pass around the dressing to serve.

Notes

1. Red onion: Feel free to add 1/4 cup sliced red onion to this salad for extra flavor.
2. Dressing: Swap the creamy balsamic dressing for this creamy poppyseed dressing.

Nutrition

Serving: 1/4 of recipe without dressing Calories: 145kcal Carbohydrates: 11g Protein: 4g Fat: 12g Saturated Fat: 2g Polyunsaturated Fat: 5g Cholesterol: 13mg Sodium: 531mg Fiber: 4g Sugar: 2g