10 ounces fresh spinach - rinsed, dried and torn or cut into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup chopped almonds (diced walnuts or pine nuts are also good)
2 small or 1 large avocado
Optional Salad Ingredients:
4 TBSP IsaCrunch hulled hempseed*
Handful of pine nuts
1/3 box cooked orzo pasta
1/8 tsp stevia (or 1.5 - 2 TBSP Stevia Blend or 3-4 TBSP other sugar or sugar substitute of choice)
1/2 cup olive oil
1/4 cup distilled white vinegar (balsamic vinegar might also be good)
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 TBSP minced onion
2 TBSP sesame seeds (optional)
1 TBSP poppy seeds (optional)
For the Dressing:
Whisk together all of the dressing ingredients in a small bowl or mix with a dressing shaker. Chill in the fridge for an hour, if you have the time. We never can wait that long, so it never makes it to the fridge.
For the Salad:
Combine your salad ingredients and serve. We like to keep the dressing on the side because we always end up with leftovers and don’t want the dressing to make the spinach soggy.
*great way to get your omegas in and can be found at http://mistydorman.isagenix.com/us/en/isacrunch.dhtml
If you’re not worried about making this a vegan dish, this is really good with a handful of grated Parmesan cheese on top.
Feel free to play around with this and add whatever you like. We have listed some optional ingredients above to help inspire you.
If you’re planning to have leftovers, spritz your avocado with a little lemon or lime juice to prevent it from turning brown.