I hadn’t planned on posting another salad today, but I don’t think you’ll mind once you taste this simple strawberry and spinach salad. It’s super easy to throw together, but somehow, all the flavors work together so well, it tastes like quite the culinary effort. What you see in the picture is all it takes! Strawberries and spinach, some toasted seeds, and a quick 4-ingredient homemade salad dressing. If you’re like me, and start buying strawberries as soon they’re in season, you probably have all the ingredients already! Thankfully, I just happened to have all those ingredients this weekend. I had actually planned on posting these today: But, two things got in my way.
- I tried to make them with less coconut oil than I usually do, and the crust turned out a bit crumbly and dry. I think I know how to remedy this problem without adding more oil, but I need to test it out!
- I got an “error” message on my camera this weekend, which led to pushing a lot of buttons, which led to me learning how to use my camera better. Why was that a problem? Well, let me tell you about my camera. I have been using a Sony Nex-5, a cool little SLR/point-and-shoot hybrid camera, capable of HD and 3-D recording. Very fancy- if you know how to use those settings! It was a gift from a Japanese client of Alex’s, and it was the first one that came out– and it only has Japanese settings, no English! I have been learning how to use it, in a very limited way, because when we first got the camera, there wasn’t even a manual available in English. I found out there is now an English manual, so I spent some time teaching myself how to use it in the manual setting. I am very excited about getting to do this- however, my photos are evidence that it’s a learning process, and I am not quite there yet!
So, instead of chocolate, you get spinach. I remember the first time I had this salad. I was at a friend’s BBQ, and his cousin brought this salad. I couldn’t stop thinking about it! There was something in the dressing I couldn’t quite put my finger on. I had him call his cousin the next week and ask for the recipe! I have since made this salad for countless dinners and BBQs. Every time I do, there is someone, who like me, MUST have the recipe. The original had an equal proportion of oil to vinegar. For me, that’s too oily. I have nothing against fat, especially fats like olive oil, I just don’t think it’s necessary when I like to put things like seeds and avocado on my salad. If you make my dressings, such as the one for the Niçoise Potato Salad or the SW Quinoa Salad, and feel they are too acidic, please adjust by adding a tablespoon or more olive oil. That should tone things down a bit. I love this infographic put out by Earthbound Organic Farms: Great ideas, and I use many of those things in my dressings. But, I can’t imagine putting twice as much oil as acid into my dressings. Only if I were using a high-quality oil and wanted it’s flavor to shine through. I guess salad dressing is a personal thing. Make how you enjoy! And, I promise chocolate, caramelly, coconut goodness in the near, near future (and, psst, it’s healthy!).
- 5 cups baby spinach
- 1½ cups strawberries, sliced
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon ground mustard (the powdered spice)
- Add spinach to a salad bowl. Slice strawberries and add to the salad.
- In a small frying pan, toast the seeds over medium heat. No need to add any oil. The seeds will toast in 6-7 minutes. Stir frequently to prevent burning.
- Add all salad dressing ingredients to a small container, and shake well. Serve the dressing on the side, or dress the salad when ready to serve.