This salad screams summer with the fresh berries and refreshing dressing. I bought some organic strawberries from the farmer's market and they are absolutely amazing. They're definitely worth the splurge because the store-bought ones simply don't compare! Their color is so red and vibrant, and the berries are so juicy and sweet. This salad is super easy to make and you could make a few to eat throughout the week. I ended up adding some baked chicken in, but for the original recipe, it didn't have any protein because I brought it as a side dish for a BBQ with my cousin.
For our BBQ, we ended up pairing the salad with grilled chicken wings marinated in sriracha , curry turmeric chicken and sautéed scallops. My cousin gets all hear meat and fish from an amazing butcher down the street from her, so every time I go to her house I always look forward to an amazing meal! Not to mention she's the only family I have left in San Diego so it's really nice spending time with her. I'm one of those people that hates having others in the kitchen when I'm cooking, but I've always loved cooking and baking with her!
The red onion will definitely leave you with onion breath, so if you plan on bringing this to work, make sure to have some gum or mints with you! Luckily my work has mouth wash stocked in the bathroom so I don't have to have onion breath all day!
I like to use half of all of my ingredients in the bowl and then do a second layer so that the last few people to be served aren't lacking toppings.
For the dressing, you could totally use 3-4 fresh basil leaves. However, if you do use fresh leaves, you'll need to blend up the dressing ingredients in a blender so that the fresh basil is incorporated into the dressing.
1 bag spinach
1/2 lb strawberries, washed, stems removed and quartered
2 tablespoons sunflower seeds (I bought raw and roasted them with a drizzle of sunflower oil and sprinkle of salt)
1/2 red onion, thinly sliced
1 avocado, cut into 1/2'' pieces
*optional: protein of choice like grilled chicken
2 tablespoons apple cider vinegar
1 tablespoon sunflower oil (or extra virgin olive oil is fine)
1 tablespoon honey (or agave for vegan option)
1/4 tsp dried basil
pinch of sea salt and black pepper
1. Place all salad ingredients in a large salad bowl
2. Pour all dressing ingredients into small bowl and whisk well
3. When ready to serve, pour dressing (amount to your liking) over salad and mix well