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Summer Strawberry Salad

URL: https://www.cottercrunch.com/summer-strawberry-salad-recipe/

Ingredients

The Salad

  • ½ cup pecan halves
  • 5–6 cups spinach leaves
  • 2 cups strawberries, sliced
  • ½ cup zucchini, sliced or julienne cut
  • ½ large or 1 small avocado, diced
  • ½ cup feta, crumbled
  • ½ small red onion, sliced (optional)

The Dressing

  • ⅓ cup olive oil or avocado oil
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 1 ½ teaspoons dijon mustard
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 Tablespoon cherry juice (optional)

Instructions

  1. Preheat the oven to 350°F and toast the pecans for 5 minutes until golden and fragrant.
  2. In a small bowl, whisk together the dressing ingredients until well combined.
  3. In a large serving bowl, combine the spinach, strawberries, zucchini, avocado, feta, toasted pecans, and optional red onion.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Serve immediately and refrigerate any leftover dressing.

Nutrition Facts (estimated)

Servings
4
Calories
251
Total fat
20.4g
Total carbohydrates
12.1g
Total protein
8.5g
Sodium
364.4mg
Cholesterol
31.7mg

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