I’ve had a vision of making this salad all winter long and now that strawberries are finally in season again, the wait was over today! ;-)
And Oh. My. Mother Earth… this is good stuff! Some of you might find the idea of adding fruit in a salad a bit strange (my boyfriend did too) but I promise, the savory twist of sweet fruit, mild baby spinach and the tangy balsamic vinaigrette is so worth trying! I also love the basil in it – it adds this little extra flavor that makes the salad even more special.
I’ll be making this a lot this summer and I hope you’re also giving it a try. If you do, let me know how you liked it!
Spinach Strawberry Basil Salad (Vegan)
For 4-5 servings
- 140 g baby spinach
- 1 avocado (diced)
- 350 g strawberries (diced)
- 1 peach (diced)
- 1 handful fresh basil (ruffly chopped)
- 3 tbsp slivered almonds
- 1 tsp mustard
- 1/4 cup olive oil (I used chili-garlic infused olive oil)
- 4 tbsp balsamic vinegar
- 2 tbsp maple sirup
- pinch of salt
First, prepare the vinaigrette. Then put the baby spinach and basil in a big bowl and toss it with the vinaigrette. Toast the slivered almonds in a small pan until they turn golden. Now add diced strawberries, avocado and peach to the salad and sprinkle with almonds. Enjoy!