Spinach-Strawberry Salad with Berry Vinaigrette

For better nutrient bioavailability, there are certain food pairings that increase the uptake and absorption of one or more nutrients = synergistic effect.

For example, pairing sources of Vitamin C with sources of Iron to increase the uptake and absorption of the Iron.

My favorite way to do this is in a fresh, vibrant spinach salad with juicy strawberries!

Ingredients

8 cups baby spinach leaves (organic preferable)

4 cups strawberries, fresh sliced (organic preferable)

½ red onion, thinly sliced

½ cup walnuts, chopped & toasted (or other fave nut or seed, lightly toasted)

Dairy option: crumbled goat cheese

Dressing – in a small bowl, whisk together the following:

½ avocado or virgin olive oil

¼ cup balsamic (or raspberry-infused wine vinegar for a lighter, less sweet option)

2 Tbsp honey (unpasteurized preferable)

Pinch smoked paprika

Salt & pepper to taste

Salad preparation

In a large bowl, gently toss all salad ingredients.

Pour dressing over top and toss gently to just combine.

If using, sprinkle goat cheese over the top of salad or just on individual plates as it can get “mashed into” the salad very easily.

Spinach does not generally keep very long, and becomes wilted quickly. This salad is best served immediately.

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