Oregon Strawberry Spinach Salad

Sarah Maryatt

strawberry spinach salad

Serving Size: 4-6

Ingredients

Pear Vinaigrette

  • 3/4 cup avocado oil
  • 1/4 cup Paladin brand pear vinegar
  • 1/4 tsp sea salt
  • 2 tsp light agave
  • 1 tsp country Dijon mustard
  • 1 clove garlic, minced
  • 1 tbs fresh lemon juice
  • Freshly ground pepper to taste
  • 1/2 tsp fresh basil, chopped

Salad

  • 6 cups baby spinach, washed and dried
  • 1 pint fresh Oregon strawberries, rinsed, hulled and sliced
  • 1/2 cup thinly sliced fennel, reserve some delicate fronds for plating
  • 1 large fairly firm avocado, peeled, pitted, medium dice
  • 1/4 cup red onion, small dice or thinly sliced if you prefer
  • 4oz crumbled French feta cheese
  • 1/4 cup 29 Kettle bourbon almonds, chopped
  • 10-12 fresh basil leaves, julienned

Preparation

Place all spinach, strawberries, fennel, avocados, and red onion together in a bowl or platter. Dress with vinaigrette. Sprinkle with a bit of sea salt and grind of pepper. Add the feta cheese, 29 Kettle almonds and basil. Add fennel fronds as a decoration on platter or on top of salad.