Inspired by Saturday’s visit to the farmer’s market and the amazing weather we had in the Bay Area this weekend, I made a delicious strawberry “summer” salad for dinner on Sunday. It started with strawberries and sliced almonds, and slowly progressed to also include goat cheese, edible flowers and a paleo lemon vinaigrette dressing, with a side of steak and mushrooms. In San Francisco, the exceptionally hot days are few and far between so when it gets extra sunny and warm, my mind wanders to days of cookouts and family gatherings with abundant salads and fruits.
A simple recipe, this Strawberry Spinach Salad & Lemon Vinaigrette Dressing can be prepared in less than 20 minutes (dressing and all), but looks extra fancy and will impress your guests. I’m already planning the next time I’m going to make it (for Easter Sunday brunch), and might experiment with toasting the almonds for an extra delicious crunch. My only regret? I wish I’d doubled the recipe to have leftovers for lunch today!
- 3 cups of fresh spinach (washed)
- 1 cup of arugula (washed)
- 1 cup of fresh strawberries, washed and sliced
- 1/4 cup of sliced almonds
- 2 tbsp of crumbed goat cheese (omit for strict paleo/dairy-free version)
- Handful of edible flower petals added for garnish
- 3 tbsp of lemon juice (use fresh lemons if possible)
- 1-2 tsp Dijon mustard
- 3/4 cup extra virgin olive oil
- Pinch of salt and pepper
- Once the salad ingredients are washed and prepared as directed, add to a bowl and lightly toss.
- To prepare the lemon vinaigrette dressing, whisk all of the ingredients in a bowl.
- The mixture will thicken a bit and have a tangy, lemony taste when complete.
- Mix with the salad and enjoy!
- The quality and taste of the olive oil used does make a big difference. Check out the Fed + Fit podcast episode with Tony Kasandrios for great tips on selecting a fresh, high quality olive oil.