7ouncesfresh strawberries200 g, hulled and chopped
2tablespoonsextra virgin olive oil
2tablespoonshoneyuse maple syrup or agave nectar for vegan.
¼teaspooncrushed black pepper
For The Salad
7ouncesbaby spinach200 g
¼cupthinly sliced onions
2ouncesfeta cheese50 g
Make The Dressing
Add the chopped strawberries, extra virgin olive oil, honey, balsamic vinegar, salt, and black pepper into the small jar of a blender.
Blend until smooth. Your dressing is ready.
Assemble The Salad
Preheat the oven to 350 degrees F (180 degrees C). Arrange walnuts on a baking tray in a single layer.
Toast for 3-4 minutes or until they are crisp.
Remove the tray from the oven and let them cool for 5 minutes. Chop the walnuts into small pieces. Set aside.
Note – I like to toast a big batch of walnuts, chop and store them in an airtight container to snack on or use in recipes later.
While the walnuts are toasting, rinse 17 oz (500 g) strawberries with water to remove any dirt.
Chop off the top leafy part and then slice the strawberry into 0.25 mm slices. Set aside.
Transfer the baby spinach into a large serving bowl.
Top with sliced strawberries, onion slices, crumbled feta cheese, and chopped toasted walnuts.
Drizzle the dressing on top. Toss the salad well and serve.
You can add avocados, cucumber, black olives, raspberries, blueberries, or any other cheese such as parmesan, cheddar, goat cheese, etc that you prefer in your salads.Use other greens, such as baby kale, rocket, lettuce, Swiss chard, or any other leafy green.Black poppy seeds can also be added to the dressing. They give a nice crunch.You can easily half, double, or triple this recipe.