The temperatures are beginning to warm and summer will soon be upon us. As the days become longer and my body yearns for more time outdoors, my taste buds also tend to shift. Lighter, fresher foods beacon to me. With that said, one of my spring-summer time go-to's is this strawberry avocado salad. It's quick, easy to make, and pairs well with a meal or as a light lunch or snack on its own.
Servings: 2 -3
- 2 cups baby spinach
- 2 cups washed and chopped strawberries
- 2 large ripe avocados. Peeled, de-pitted, and cut into chunks.
- 2 tablespoons hemp seeds
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 cup halved cashews
- 1/2 teaspoon honey or maple syrup
- 1/2 teaspoon fresh minced ginger root
- Zest of 1 lime
- Salt and pepper to taste
-Fresh mint leaves for garnish
**Aim for organic ingredients when ever possible. **
In a small mason jar, combine lime juice, olive oil, honey or maple syrup, ginger and lime zest. Add lid and shake.
In a large mixing bowl add spinach, strawberries, avocado, and cashews. Toss in dressing and mix until evenly coated.
Serve on individual plates and/or top with hemp seeds. Add fresh mint leaves for garnish if desired. Salt and pepper to taste.