Strawberry Salad with Honey Lemon Vinaigrette
Prep Time
20 minutes
Prep Notes
Free of: wheat/gluten, dairy, corn, eggs, soy, refined sugar
Cooking Time
15 minutes
Yields
2-4 servings
Ingredients
2 cups strawberries, destemmed and sliced
2 cups spinach
2 cups arugula
½ cup toasted pistachios (grinding them is optional)
1 avocado, peeled, pitted and thinly sliced
1 cup red grapes
fresh mint sprigs, optional
Honey Lemon Dressing:
½ cup lemon juice
½ cup extra virgin olive oil
2 Tbsp raw honey
salt, to taste
Directions
Preheat oven to 350 F.
On a lined baking sheet, spread out grapes in a single layer, and roast in oven for 15 minutes. Remove from oven, and let cool.
In a small sauté pan over very low heat, add raw pistachios, and toast for about 10 minutes, or until lightly browned and fragrant. Grind in food processor or coffee grinder for a more fine consistency, if desired.
For the dressing, add lemon juice, olive oil, and honey in bowl and whisk until combined. Season with a pinch or two of salt.
Toss the leafy greens, strawberries, toasted pistachios, roasted grapes, and avocado with the dressing in a large bowl.
Divide the salad into individual bowls and enjoy!