Be still my heart.
Is there anything more beautiful than the fresh spring produce popping up? I don’t think that there is. It all tastes better. So much better. Strawberries are a deep deep red and taste completely different than they do in December and January. It all feels so forced then.
But not now my friends, not now. We are just in the beginning stages of the richest colors and flavors and it only gets better over the next few months. Let’s enjoy it every last minute, shall we?
This salad does just that. I recall one follower on Instagram asking for the ingredients. Well, it’s exactly as you see them. Which is just the best summer produce recipe! It is what it is: leafy green spinach layered with all the fresh fruit, feta, toasted walnuts, and avocado.
I gently mixed this all up before serving with a light poppy seed dressing. It was a huge hit, and I’ve served it three times since.
Gotta love when food is so simply beautiful. Not to mention heart healthy. Make it the next time you entertain, I promise you’ll have many happy (and impressed!) guests.
SPINACH BERRY SALAD
Recipe from ALFS
INGREDIENTS FOR SALAD:
6 large handfuls of spinach
large container of blueberries
large container of raspberries
container of strawberries, cut up
4-5 kiwis, peeled and cut up
cup or so of walnuts, toasted
container of feta
two avocados, peeled and diced
INGREDIENTS FOR DRESSING:
1/3 cup olive oil
3 TBS apple cider vinegar
2 TBS honey
1 TBS poppy seeds
salt & pepper
DIRECTIONS:
Place spinach on a large platter and layer fruit, nuts, and cheese on top according to photo.
Whisk together dressing ingredients. (Can be made a few days in advance). Lightly pour over salad before serving and gently toss together.