I don’t know what’s different about this year, but I feel like I’m embracing spring more than ever before. Maybe it’s because we had an absolutely brutal winter in NYC or because I’m focusing on the work-life balance and am spending more time outdoors. Whatever it is, I’m so excited to say that spring has sprung and so has spring produce. Bye-bye apples and citrus, and hello strawberries, spring greens and fresh herbs!
I’ve been eating this salad on repeat, and it occurred to me that I didn’t have anything like it on my blog. So I assembled it nicely, took a photo and here we are! This Spring Strawberry Salad is a mixture of all the best parts of spring–delicious fruit and bright greens and herbs.
Plus, it’s got nuts, cheese, avocados and beans, which means this salad is filling enough to be a meal in itself. You’re getting plenty of healthy fats from the avocado and pistachios, as well as protein from the chickpeas, feta and nuts and tons of vitamins, minerals and antioxidants from the spinach, basil and strawberries. Top it with whatever dressing you like and you’ll be super full and satisfied.
Spring Strawberry Salad
- 4 cups spinach washed and dried
- 1 cup strawberries washed and sliced
- 1 avocado pitted and sliced
- 2/3 cup chickpeas washed and drained
- 1/4 cup feta cheese
- 1/4 cup shelled pistachios
- 1/4 cup fresh basil leaves
In a large bowl, combine all of the ingredients.
When ready to serve, coat with your favorite dressing. Divide evenly among two plates.