Ready for a delicious start to your week? We are here to suggest another refreshing and healthy recipe. Today’s special is a Spring Strawberry Spinach Salad.
It’s vibrant, easy-to-make and we have the secret ingredient to make your salad a more nutrient-rich meal. Let’s supercharge our meal by sprinkling a little Ancient Greens wheatgrass powder.
Spring Strawberry Spinach Salad
- 5 cups (200 g) fresh spinach, arugula or a mix of baby greens.
- 1 cup strawberries, cut quartered (if you don’t have strawberries, pomegranate is a good substitute)
- 100 g/4 oz crumbled goats cheese (lore cheese works well as a lighter option. In case you don’t favor cheese 1/2 avocado is a great substitute).
- 1/2 cup chopped roaster walnuts
- 1 teaspoon of Ancient Greens wheatgrass powder to sprinkle on top
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon organic maple syrup
- 1/4 teaspoon freshly ground black pepper and salt
- Whisk the dressing ingredients in a bowl and set aside.
- To toast walnuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned. Maximum 5 mins.
- Gather the ingredients, wash, dry and cut accordingly. We recommend washing with white vinegar and letting it soak for some time. This helps to dislodge any grit and helps to remove pesticides and bacteria from both the spinach and strawberries.
- In a larger bowl or plate add the leafy greens, chopped strawberries, cheese, and sprinkle the wheatgrass powder over them. Add the walnuts and drizzle the dressing over the salad.