A simple strawberry spinach salad with baby swiss chard, beet greens, red tatsoi and young arugula, tossed in a lemon dressing with a mixture of seeds and nuts.
Course
Salad
Category
Mediterranean
Prep Time15minutes
Total Time15minutes
Servings4
Calories319kcal
AutorElle
Ingredients
For the salad:
4cupsfresh spinach(100 g)
generous handful of baby salad greens(baby red swiss chard, baby beet greens, arugula, red tatsoi)
1 1/2cupsfresh strawberries(200 g)
1/2cupmix of pine nuts(sunflower seeds and pumpkin seeds, toasted) (30 g)
sea salt and freshly ground pepper,to taste
For the dressing:
1/2cupextra-olive olive oil or grapeseed oil
3tablespoonsfresh lemon juice
1shallot,finely chopped
1 1/2teaspoonsDijon mustard
1/2teaspoonfinely grated organic lemon zest
1/2teaspoonraw cane sugar
Method
In a small bowl combine the oil, lemon juice, shallot, mustard, lemon zest, and sugar. Whisk together until combined and thickened.
In a large bowl, toss together, spinach, mixed salad greens, strawberries, and toasted seeds. Toss with enough dressing to coat. Season with salt and pepper. Enjoy!