Fresh Strawberry Salad
Now that strawberries are in season, I’ve found a renewed obsession with eating them. While they may not fit well into a ketogenic lifestyle, it's not a big deal if you eat just a few and call it good.
Anyhow, I had an epiphany before my weekly (sometimes bi-weekly) shopping trip to Trader Joe’s. I had just finished a four-mile walk in the park and somehow concocted this salad in my mind. It's based on a strawberry-spinach one my aunt Sheri sometimes makes for her grandkids’ birthday parties.
Many of the ingredients for this salad are on the Environmental Working Group’s Dirty Dozen list, meaning you should buy them organic because non-organic varieties are full of pesticides. Chemicals are all around us, to be sure, but really reconsider (knowingly) ingesting them. No one wants to be plagued with gut or hormonal issues, not to mention the added stress on your liver as it attempts to detox them from your system.
Back to the salad. I bought a large container of organic strawberries, a bag each of spinach, arugula, power greens and fresh basil leaves. Seems like an unlikely combo, doesn’t it?
I sliced up a few strawberries, tore up some basil leaves and mixed them in with a handful each of the remaining greens. Not one to want a bottled dressing, I opted to drizzle some olive oil and apple cider vinegar on top along with some salt, pepper, and this great nut and seed blend I found called “Seedy Almond Salad Topper”. Problem was, I didn’t read it first and therefore missed the fact that it was a spicy blend so my kids were not happy (epic mom fail). Honestly, though, even with the spice, it was tasty to me. The recipe below offers some additional topping options.
Other dressing possibilities are to swap out the apple cider vinegar and instead use red wine or balsamic vinegar. My balsamic is in a high cabinet, shoved toward the back, so I was too lazy to get the stepstool. I’m gonna use that vinegar next time.
Fresh Strawberry Salad
Prep Time: 5 minutes
For the salad:
2 cups power greens
1 cup arugula
1 cup baby spinach
5-10 fresh basil leaves, torn
8 strawberries, sliced
For the dressing:
2 T oil such as extra-virgin olive oil, avocado oil, MCT oil, hemp oil
2 T vinegar of choice such as balsamic, red wine, apple cider or even lemon juice
Salt and pepper to taste
Top with sliced almonds, Everything But the Bagel seasoning or Seedy Almond Salad Topper (if you want a bit of spiciness), bleu cheese, feta cheese...lots of possibilities!
In a large bowl, add all of the green salad ingredients. Toss.
In a small bowl, mix together oil and vinegar. Add salt and pepper to taste. Pour into salad and toss to combine. Place in separate bowls with 2 sliced strawberries on top of each. If desired, add a topping.
Macros per serving, (dressing only, no topping)