Strawberry Salad = Summer In A Bowl
This strawberry salad is one of those dishes you make without great expectations, a complementary-dish sorta thing. Then you taste it. And boooom! 💥🍃🍓🍃💥!!
No exaggerations here. Time and time again, this summery strawberry salad has surprised people near and far.
The nice and nifty thing about this salad is that it is readily customizable. Without losing any greatness, that is.
The base are strawberries, basil leaves and spinach. Always and forever.
The remaining bits and bobs can be customized to the heart’s desires. For the ketogenic version keep the strawberries in check by adding 1/2 cup per serving (3.3 net carbs). While for the vegan version, keep it cheese-less and switch the honey for agave nectar.
In terms of specifics, for the cheese give it a go with either fresh feta or a nice and creamy goat cheese. Add a crunch with walnuts or pecans (toast them if you so shall please). Add poppy seeds, or use balsamic vinegar rather than red wine one.
As per salads in general, try to keep your ingredients top-notch. They are the make-it or break-it elements of raw dishes.
Trust us, this is one salad that will keep you coming back for more.
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Basil & Spinach Strawberry Salad
This strawberry salad is one of those dishes which you make without great expectations, a complementary-dish sorta thing. Then you taste it. And boooom!
For the dressing
For the salad
- 170 g baby spinach
- 3 tablespoons basil leaves ribonned
- 400 g strawberries sliced
- 60 g pecans roughly chopped
- 40 g feta cheese
In a small bowl, make the dressing by thoroughly combining the extra virgin olive oil, red wine vinegar, honey, shallot, salt and pepper. Set aside.
In a salad bowl or large mixing bowl, toss together the baby spinach, strawberries, pecans and goat cheese. Top with the dressing right before serving.