I guess I’m a salad kick lately. But that’s a good thing, right? They’re a great way to load up on essential vitamins and nutrients and it’s pretty hard to screw up a salad. This is the perfect light lunch that not only tastes amazing, but it gave me a chance to use up some ingredients that were going to soon start showing their age. I had some leftover almond feta from earlier this week, so it worked great to sprinkle on top. The dressing has a subtle flavor so as not to overpower the strawberries, but feel free to punch up the seasonings if you’d like.
INGREDIENTS:
Dressing
1/4 C olive oil
1/8 C balsamic vinegar
1 Tbs agave
1-2 dashes of salt
1-2 dashes of black pepper
1-2 dashes of garlic powder
The rest
Mixed spring greens
Strawberries
Avocado slices
Almond feta
Marcona almonds
DIRECTIONS:
To make the dressing, add the dressing ingredients to a mason jar or other dressing jar; shake to combine.
On a bed of greens, layer on the strawberries, avocado, almonds, and almond feta. Drizzle with dressing and enjoy!
- Dressing
- ¼ C olive oil
- ⅛ C balsamic vinegar
- 1 Tbs agave
- 1-2 dashes of salt
- 1-2 dashes of black pepper
- 1-2 dashes of garlic powder
- The rest
- Mixed spring greens
- Strawberries
- Avocado slices
- Almond feta
- Marcona almonds
- To make the dressing, add the dressing ingredients to a mason jar or other dressing jar; shake to combine.
- On a bed of greens, layer on the strawberries, avocado, almonds and almond feta. Drizzle with dressing and enjoy!
