Avocado Spinach Strawberry Salad with Balsamic Vinaigrette

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Avocado Spinach Strawberry Salad with Balsamic Vinaigrette

Servings: 1

INGREDIENTS

45 g (1 packed cup) baby spinach leaves

45 g (4 medium berries) strawberries - sliced

58 g (1/ 2 medium fruit) avocado – cubed

8 g (1 tbsp) red onion – thinly sliced ribbons

8 g (1 tbsp) blanched sliced almonds – dry roasted

1.6 g (1/2 tsp) chia seeds

Vinaigrette

14 g (1 tbsp) olive oil or avocado oil

10 g (2 tsp) apple cider vinegar

2.5 g (1/2 tsp) balsamic vinegar

1.5 g (1/4 tsp) salt - ground fine

OPTIONAL not included in Macros (to make into full meal):

vegan cashew blue cheese or cheese of your choice

DIRECTIONS

1. Into a salad bowl, place the baby spinach
2. Distribute the red onion ribbons, the dry roasted sliced almonds, strawberry slices, avocado cubes. Top with chia seeds
Vinaigrette
3. Into a small bowl or cup, add the olive oil, the apple cider vinegar with mother, the balsamic vinegar and the finely ground salt. Stir well to combine
4. Pour the vinaigrette over the salad. Enjoy!
OPTIONAL (not included in macros)
5. A tasty complement to this salad is to use a blue cheese flavor or other strong cheese. I have found some nice vegan cashew blue cheese in the heath food store if you want to keep this salad completely vegan. A cheese of your choice is not necessary – just an option for your consideration

MACRONUTRIENTS CHART

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