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Avocado Spinach Strawberry Salad with Balsamic Vinaigrette

Servings: 1


INGREDIENTS

  • 45 g (1 packed cup) baby spinach leaves
  • 45 g (4 medium berries) strawberries - sliced
  • 58 g (1/ 2 medium fruit) avocado – cubed
  • 8 g (1 tbsp) red onion – thinly sliced ribbons
  • 8 g (1 tbsp) blanched sliced almonds – dry roasted
  • 1.6 g (1/2 tsp)  chia seeds 
  • Vinaigrette
  • 14 g (1 tbsp)   olive oil   or   avocado oil  
  • 10 g (2 tsp)   apple cider vinegar 
  • 2.5 g (1/2 tsp) balsamic vinegar
  • 1.5 g (1/4 tsp) salt - ground fine
  • OPTIONAL not included in Macros (to make into full meal):
  • vegan cashew blue cheese or cheese of your choice

DIRECTIONS

  • 1.   Into a salad bowl, place the baby spinach

  • 2.   Distribute the red onion ribbons, the dry roasted sliced almonds, strawberry slices, avocado cubes. Top with chia seeds

  • Vinaigrette
  • 3.   Into a small bowl or cup, add the olive oil, the apple cider vinegar with mother, the balsamic vinegar and the finely ground salt. Stir well to combine

  • 4.   Pour the vinaigrette over the salad. Enjoy!

  • OPTIONAL (not included in macros)
  • 5.   A tasty complement to this salad is to use a blue cheese flavor or other strong cheese. I have found some nice vegan cashew blue cheese in the heath food store if you want to keep this salad completely vegan. A cheese of your choice is not necessary – just an option for your consideration
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART


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  • By Angela Wilkes
  • Cuisine: American
  • Category: Salads
  • Created: February 19, 2020

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