A simple, super tasty Strawberry Spinach Salad made with soft, deep green spinach, ripe juicy strawberries & buttery avocado all finished off with a fresh, oil-free, strawberry vinaigrette and some optional creamy, salty crumbles of vegan feta cheese or crunchy nuts..
Wash the strawberries then hull them and either half or quarter them.
Wash and dry the spinach leaves. Put them in a serving bowl, drizzle over a bit of strawberry vinaigrette (be sure to shake the vinaigrette first) and toss the leaves gently to coat.
Cut the avocado in half, remove the pit and skin and chop into chunky pieces.
Layer up the dressed spinach leaves with the avocado and strawberries reserving some for the top. I recommend layering over just tossing everything together so that you don't end up with all of the good bits finding their way to the bottom of the bowl.
Scatter the top with the reserved strawberries and avocado then drizzle with a little more vinaigrette. Scatter over the optional nuts and feta cheese.
The salad is best eaten immediately. You likely won't need all of the vinaigrette but it will keep for up to a week in the fridge. If adding nuts or seeds to the salad I recommend toasting them first for ultimate flavor. Here's how: Warm a small skillet over a medium heat, add the nuts and toss them around in the pan for about 3 minutes until they smell nice and toasty. Remove from the heat, tip them into a small bowl and allow to cool. Walnuts and pecans work very well. Nutrition is calculated without the optional vegan feta cheese and nuts.