Strawberry, Avocado and Greens with Ruby Dressing
The berry dressing is so colorful and brings tender greens together with fresh strawberries and creamy avocado for a delicious combination, fit for any “posh” spa menu or your kitchen table!
For the Ruby Dressing
1/2 cup fresh strawberries, washed, stemmed
1/2 cup fresh or frozen raspberries, rinsed
3 Tablespoons white wine vinegar
1 teaspoon spicy Dijon mustard
2 teaspoons chia seeds
2 Medjool dates, pitted (and soaked ahead of time)
1/4 cup water (or orange juice with zest)
Fresh ground pepper, to taste
For the Salad
4 cups young salad greens, washed
2 cups baby spinach leaves, washed
1 1/2 cups fresh strawberries, washed, stemmed, sliced
2 green onions, thoroughly washed, chopped small
4 teaspoons sunflower seeds or slivered or sliced almonds, raw or lightly toasted
1/2 to 1 avocado
Blend the strawberries, raspberries, vinegar, mustard, chia seeds, pitted dates and 1/4 c soaking water (or just plain water if you didn’t get a chance to soak the dates ahead of time), and in a blender on high until desired consistency. Add a pinch of freshly ground pepper.
In a large bowl, toss the greens with the spinach leaves. Add in the strawberries, avocado and green onions. Drizzle with the Ruby Dressing. Toss gently. Sprinkle each plated salad with sunflower seeds or almonds.
Nutrition info (for 1/4 of salad with dressing) – 171 kcalories, 8 g fat, 25 g carbohydrate, 8 g fiber, 4 g protein, 125 mcg vitamin A, 202 mcg vitamin K, 69 mg vitamin C, 594 mg potassium, 93 mg calcium, 74 mg sodium, 69 mg magnesium, 2 mg iron, 1 mg zinc
Read my article published in the Lodi News Sentinel that featured this recipe.