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Avocado Strawberry Spinach Salad

Avocado Strawberry Spinach Salad for a Fresh Delight

Enjoy a vibrant Avocado Strawberry Spinach Salad, full of fresh ingredients and nourishing flavors, perfect for a light meal or side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Fresh Spinach Can substitute arugula for a peppery kick.
  • 1 cup Cooked Quinoa Can substitute with farro or bulgur.
  • 1 cup Strawberries Can substitute with other berries like blueberries.
  • 2 medium Avocados Can substitute with sliced cucumbers.
  • 1/4 cup Hemp Hearts Can substitute with chia seeds.
For the Caramelized Walnuts
  • 1 cup Walnuts Can substitute with pecans.
  • 2 tablespoons Maple Syrup Can replace with agave syrup.
  • 1/2 teaspoon Cinnamon Omit if preferred.
  • 1/4 teaspoon Salt Use sea salt or Himalayan pink salt.
  • 1/4 teaspoon Cayenne Adjust or omit according to taste.
For the Balsamic Dressing
  • 1 tablespoon Dijon Mustard Can substitute with yellow mustard.
  • 1 clove Minced Garlic Can use garlic powder.
  • 2 tablespoons Balsamic Vinegar Can substitute with red wine vinegar.
  • 1/4 cup Olive Oil Can substitute with avocado oil.
  • 1/4 teaspoon Salt Adjust to taste.

Equipment

  • Small skillet
  • mason jar or salad shaker
  • salad spinner

Method
 

Step-by-Step Instructions
  1. In a small skillet over medium-high heat, add walnuts, maple syrup, cinnamon, salt, and cayenne. Stir constantly for about 7-10 minutes until the walnuts are golden brown and crispy. Transfer the walnuts onto a piece of parchment paper to cool completely before chopping them.
  2. In a mason jar or salad shaker, combine dijon mustard, minced garlic, balsamic vinegar, olive oil, and a pinch of salt. Secure the lid tightly and shake vigorously for about 30 seconds until well-blended.
  3. Divide fresh spinach among four serving bowls as the leafy foundation. Ensure that the spinach is clean and dry.
  4. Evenly distribute cooked quinoa, sliced strawberries, and cubed avocados on top of the spinach in each bowl. Sprinkle hemp hearts for added nutrition.
  5. Drizzle the homemade balsamic dressing over each assembled salad and sprinkle chopped caramelized walnuts on top.
  6. Serve immediately for the freshest taste. Store components separately if preparing in advance.

Nutrition

Serving: 1salad bowlCalories: 350kcalCarbohydrates: 30gProtein: 9gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gSodium: 150mgPotassium: 450mgFiber: 8gSugar: 6gVitamin A: 5000IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2-3 days. Fresh avocado should be added just before serving to maintain its freshness.

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