Strawberry Avocado Spinach Salad
July is definitely STRAWBERRY season and If you happen to stumble upon wild strawberries you’ll be in for a treat! These berries may be small but they pack a huge punch of flavour and fragrance this time of year.
Whether you enjoy wild or farm-grown strawberries, it’s important to be mindful of where they come from. I recommend purchasing organic berries when possible as strawberries have some of the highest pesticide residues out of all produce in North America (they’re #1 on the Environmental Working Group’s dirty dozen – so check this www.ewg.org.
Strawberries are a great addition in so many ways. They are super in salads, add a pop of sweetness to baked goods, and make for a decadent dessert topping.
Please enjoy the recipe below as it is a simple, quick and delicious favourite of mine.
Ingredients:
- 1½ tablespoons coconut sugar
- 2 tablespoons extra virgin olive oil
- 4 teaspoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 2 cups spinach salad greens
- 1 avocado – sliced
- 10 strawberries, sliced
- ½ cup chopped pecans
Directions:
1. In a small bowl, whisk together the sugar, EV olive oil, honey, vinegar, and lemon juice. Set aside.
2. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans.
Enjoy!
Marsha Fenwick, C.N.P. R.R.T.
Marsha is not your typical nutritionist. She began her career 20 years ago as a Registered Respiratory Therapist. Later, she earned her certifications as a Registered Nutritional Consultant Practitioner, Certified Nutritional Practitioner, and Registered Orthomolecular Health Practitioner. Marsha is also a Certified Cancer Coach. Her clinical practice specializes in: sustainable healthy weight loss, digestive health, women's hormones, diabetes, heart health, and cancer prevention and recovery. For more information and to book a FREE 15 minute consultation go to www.marshafenwicknutrition.com
