Nothing says “Spring” like this refreshing sweet salad. Be sure to assemble immediately prior to serving to prevent the spinach from wilting.
- 4-6 ServingsServings
- ¼ cup balsamic vinegar
- 2-3 tbsp. sugar
- 1 quart strawberries, hulled and sliced
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 pkg. baby spinach, washed and spun dry
- 1 ripe avocado, pit removed and thinly sliced (1/8” thick)
- 1-2 tbsp. toasted sesame seeds, for garnish
Place vinegar and sugar in a large mixing bowl and whisk to blend. Add sliced strawberries and turn to coat. Set aside to marinate for 20-30 minutes, turning occasionally.
Drain and transfer strawberries to separate bowl, reserving balsamic juices; set aside. Slowly drizzle olive oil into balsamic mixture, whisking continuously until emulsified. Season to taste with salt and pepper.
Place spinach in a large bowl and add half of dressing, tossing until leaves are coated and dressing is distributed. Divide spinach amongst individual salad plates. Place 3-4 slices of avocado decoratively over spinach, alternating with balsamic strawberries. Repeat with each salad plate. Drizzle a little more dressing over each salad, and garnish with a sprinkling of sesame seeds. Serve and enjoy.