Spinach Strawberry Salad with Strawberry Vinaigrette

🧂 Ingredients

• 1½ c strawberries, chopped

  = 8 oz
• 3 tbsp olive oil
• 3 tbsp red or white wine vinegar
• 2 tbsp agave

  sub honey
• ½ tsp fine salt
• ¼ tsp black pepper
• 5 ounces baby spinach or spring mix
• 1 medium avocado, diced
• 1 cup strawberries, sliced
• 1 small shallot, sliced
• 2 tbsp pistachio kernels
• ¼ cup sharp white cheddar, crumbled

  optional

Instructions

• 1 Add all dressing ingredients (chopped strawberries, olive oil, vinegar, agave,
  salt and pepper) to a small blender or food processor. Blend until smooth and
  emulsified, scraping sides as needed to incorporate.
• 2 Refrigerate dressing in an airtight container for at least 4 hours.
• 3 Combine spinach, shallot, and pistachios in a large salad bowl. Toss to combine.
• 4 Gently fold in strawberry slices and avocado.
• 5 Just before serving, toss with desired amount of vinaigrette. Or, divide salad
  among serving bowls and serve dressing on the side.
• 6 Leftover vinaigrette can be stored in refrigerator for 5 days. Stir before
  serving.

Nutrition Info