Ingredients
5 oz (about 5–6 cups) fresh spinach, washed and dried
1 cup fresh strawberries, sliced or quartered
1/4 cup pecans or walnuts, chopped
1 medium avocado, diced
1/4 cup feta cheese, crumbled (optional)
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon erythritol or monk fruit sweetener (or to taste)
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Instructions
1. 1. Ensure spinach is thoroughly washed and dried. Place in a large serving bowl.
2. 2. Wash strawberries, remove tops, and slice into halves or quarters. Add to bowl.
3. 3. Cut avocado in half, remove pit, scoop out flesh, and dice into bite-sized pieces. Add to bowl immediately to minimize browning.
4. 4. Sprinkle chopped pecans or walnuts over the salad. Add crumbled feta cheese if using.
5. 5. In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, sweetener, salt, and pepper. Whisk or shake until emulsified. Taste and adjust seasoning.
6. 6. Just before serving, pour dressing over salad and toss gently to coat evenly. Serve immediately.
Notes
For best results, toast nuts in a dry pan over medium heat for 2-3 minutes until fragrant, then cool before adding. Store dressing separately if making ahead; combine only when ready to serve to prevent wilting. Avocado should be added just before serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: American
- Diet: Keto, Low Carb, Gluten Free, Vegetarian (if omit chicken)
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320
- Sugar: 5
- Sodium: 210
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 22
- Carbohydrates: 14
- Fiber: 7
- Protein: 6