Crispy greens, creamy avo, sweet berries, crunchy almonds, and tasty balsamic vinaigrette. Craving a salad yet?
I love salads. Sometimes I go through periods of time when I don’t eat anything else but salads. Then I get sick of them, give it a rest for a few weeks, and then go back to being obsessed. And yes, right now I’m in the “all I want is salad” stage.
One of my favorite bases for a salad is usually napa cabbage, arugula, and baby kale. Today I used a mix of spinach, spring mix with kale and baby arugula. Arugula and spinach have somewhat of a bitter taste so if that’s not something that you’re into, you can always go with a mix of red leaf, green leaf lettuce, and iceberg (although iceberg lettuce has almost no flavor and very little nutritional value).
Avocado berry salad
5 cups mixed greens (I used baby spinach, spring mix with baby kale and arugula)
1 avocado (cubed)
6 halves of sun-dried tomatoes (just sun-dried, not the ones soaked in oil)
1.5 cup of strawberries (sliced in quarters)
1 cup of blackberries
sliced almonds
For the balsamic vinaigrette (using this recipe)
3 TBC balsamic vinegar
1/2 cup good olive oil
1 TBS dijon mustard
salt and pepper to taste
1 clove of garlic, minced.
- To prepare the vinaigrette, mix all the ingredients together until well combined and refrigerate until ready to use.
- Wash your greens and berries.
- Thinly slice your sun-dried tomatoes lengthwise.
- Divide the greens between two medium-sized bowls, add strawberries, blackberries, avocado, tomatoes and finish off with almonds and the balsamic vinaigrette.
As you know I try to eat plant-based as much as I can, so I avoid eating any animal product, but you can also top it off with some crumbled feta and grilled chicken. This salad is perfect as a dinner side or as lunch-box dish.
