Since the summer I’ve been obsessed with this particular salad. It consists of strawberries, a handful of almonds and baby spinach (or mixed greens) and is dressed with a simple vinaigrette of balsamic vinegar and olive oil.
My summer go-to lunch for most days of the week takes seconds to make and tastes fresh, sweet, nutty and light. Eating it reminds me of a bright summer day.
To make it a complete meal I will sometimes add protein in the form of leftover chicken or organic turkey breast, but the salad also makes a delicious side dish.
This salad also packs a naturopathic health bonus in that the vitamin C in the strawberries enhances the absorption of iron in the leafy greens. Also, the fat from the almonds and olive oil allow you to absorb the fat-soluble vitamins present in the leafy greens – vitamins A, D, E and K – as well as other important nutrients present in spinach.
Even though it may not be summer anymore, I can still choose to live in denial by eating this delicious salad on a park bench while soaking up the last few rays of vitamin D-producing sunshine.
