Berry and Spinach Salad with Creamy Strawberry Tahini Dressing
Rated 4.0 stars by 7 users
Servings
4
Cook Time
25 minutes
Ingredients
1 package (5 ounces) organic spinach
1½ cups sliced strawberries
½ cup blueberries
1 green apple, cored, halved, and thinly sliced
1 large avocado, sliced
½ small red onion, thinly sliced or diced
½ cup crumbled feta or goat cheese
¼ cup sliced almonds, toasted
2 Tbsp Craisins (Optional)
1½ cups strawberries, halved (thawed if using frozen)
2 Tbsp apple cider vinegar or juice of 1 lemon
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¼ cup Soom Premium Tahini
¼ cup ice-cold water
¼ - ½ tsp salt, more to taste
1-2 tsp maple syrup
1 tsp dijon mustard
¼ - ½ tsp dried basil, more to taste
For the Salad:
For the Strawberry Tahini Dressing
Directions
In the base of a blender, add all of the dressing ingredients except the dried basil and blend. Stir in the dried basil. Taste and adjust to personal preference. Set aside.
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 just golden. Remove from heat and allow to cool.
Add spinach to a large bowl, layer on the strawberries, berries, apple slices, avocado slices, red onion, cheese, toasted almonds, and Craisins if using.
Top your salad with additional sliced almonds and dress with the strawberry tahini dressing. Serve immediately.
The dressing can be stored in the fridge for up to 5 days.
Dietary Preferences: Vegetarian, Gluten-Free, Soy-Free, Kosher
Seasonality: Summer, Spring
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