Summer Strawberry Spinach Salad
1 package (5 ounces) organic spinach
8 ounces strawberries, halved (about 2 cups halved strawberries)
1 large avocado, sliced
1/2 small red onion, thinly sliced
1/2 cup feta crumbles
1/3 cup raw sliced almonds
1/4 cup chopped shelled roasted pistachios
Dressing
3 tablespoon balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 tablespoon strawberry jam
salt and pepper, to taste
In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. If desired, toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted or regular almonds and chopped pistachios. Add to bowls and serve with extra toasted almonds. Serves 4.