Strawberry Spring Salad

Feeling inspired by the start of Spring, we bring you a new salad recipe including a mouthwatering combination of seasonal ingredients.

Serves 4 (as a side)

Ingredients: 

• 1 punnet strawberries

• 4 cups baby spinach leaves 

• ¼ spanish onion sliced thinly

• 1 cup cooked quinoa

• ½ avocado sliced 

• ¼ cup walnuts 

• ⅓ cup goats cheese or danish feta

• 2 tbsp Balsamic Vinegar

• 4tbsp Extra Virgin Olive Oil

• 1 tspn Dijon mustard

• 1tspn maple syrup

Method:

1. Wash and slice the strawberries. Wash and dry the baby spinach leaves.

2. Thinly slice the Spanish onion. Optional - quickly pickle in some water and vinegar to remove harsh aftertaste. 

3. Make the dressing by whisking together the balsamic vinegar, Dijon mustard, maple syrup and gradually adding the extra virgin olive oil until emulsified. 

4. In a large salad bowl, add ⅓ of the dressing to the bottom of the bowl, then layer up with the baby spinach leaves, quinoa, avocado, spanish onion, strawberries, walnuts and goats cheese. Top off with the remaining dressing and enjoy!

5. Serve with your choice of lean protein - we recommend grilled chicken, bbq prawns or oven-baked fish.