In honor of strawberry season, we wanted to remind you of this delish recipe that Corelyn whipped up last spring. Happy Thursday, folks!
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Strawberry Spinach Salad was really popular a few years back, with a poppyseed dressing. Simple, classic, and delicious. But then came arugula, and kale, and rainbow chard, and for a moment, people forgot just how good spinach is. We’re here to remind you (you’re welcome.)
A word on salad construction. We try our best to share the recipes we use, but with certain dishes, you’ve got to trust your own instincts. Your basic ingredients should be fresh spinach and strawberries, but feel free to add any of your favorite salad ingredients!
In this case, we added sprouts, cashews and burrata. If those don’t tickle your fancy, try avocado, walnuts, sunflower seeds, or goat cheese. We’re getting hungry just thinking of all the delicious possibilities!
We went off book and whipped up a strawberry honey dijon puree as dressing, and were pleasantly surprised by the results. This was the perfect blend of sweet and tart to compliment the creamy burrata, and we will definitely be putting this on our future salads. Tell all your friends! Spinach and strawberries are making a comeback this summer!
Dressing:
3-4 strawberries (I used 3 large strawberries)
1 tbsp dijon mustard
2 tsp honey
1/4 cup olive oil
1/2 lemon, juice
sprinkle of salt/pepper
[addtoany] Yum