Think spring! Strawberry Avocado Salad

When I think about warm weather, I think about eating outside with my girls. (or by myself tbh, no shame). With that thought comes picnics and bbq parties, and I always like to have a recipe or two in my back pocket to bring with me. THEN, you know you have something somewhat healthy to stock up on at parties - am I right?!

Below is a bright, yummy spring salad that is SO easy to make at home and share with your family or friends and better yet - there is NO COOKING REQUIRED!

Let me know what you think!

STRAWBERRY AVOCADO SALAD

Gluten-free, *can also be made Vegan

Serves: 3-4

Time: 15-20 minutes

Ingredients:

6 cups fresh greens of choice (baby spinach + arugula are a nice mix!)
1 pint strawberries, sliced
2 avocados, diced
1/4 cup red onion, thinly sliced
4 ounces goat cheese (or dollops of Kite Hill cream cheese if vegan)
1/8 cup sliced almonds
1/8 cup hemp seeds

Dressing:

1/3 cup olive oil
3 tbsp apple cider vinegar
1 clove garlic, minced
2 tbsp maple syrup
2 tbsp mustard + a pinch of dry mustard if you have it
sea salt and pepper to taste

**add water to thin, if needed

Chop up all of your salad ingredients and add to a big serving bowl. Then blend/mix your dressing ingredients separately, until desired consistency and taste. Mix the dressing with the salad when you’re ready to serve (like, save the dressing on the side until just before serving, to keep everything fresh!) and enjoy!

Healthy Queso Dip

I imagine not many people dislike queso dip. But, I am not here to judge! I just think it makes everything - every one, every food, every social situation - so way better.

Below, I’ve health-ified it a little bit. There are TONS of recipes out there to try with all kinds of ingredients (including white potatoes!) - but this one I kept pretty easy.

Let me know what you think!


Queso Dip

Vegan, Gluten-free

Serves: Makes 2.5 cups

Time: 15 minutes

Ingredients:

1 cup raw cashews, soaked for 8 hours or overnight, drained and rinsed

½ cup water

1 tsp sea salt

Juice of half a lemon

3 tbsp nutritional yeast

1 clove garlic or 2-3 shakes of garlic powder

⅛ tsp turmeric

1 fresh plum tomato, diced

½ jalapeño, minced with seeds removed

Cut veggies (carrot, cucumber, celery) or tortilla chips (look for the least processed chips with minimal ingredients - GF, vegan, non-GMO corn) for dipping

Instructions:

In a high-speed blender, or food processor, combine the first seven ingredients.

Blend until a smooth and creamy sauce is created.

Dice tomato and mince jalapeño, removing seeds -  if you don’t want it too spicy.

Transfer the cheese mixture to a large bowl and add the tomato and jalapeño. Stir well to combine.

Adjust flavors as needed (add more jalapeño, salt, etc.)

To warm the dip – add to a small pot over low heat.

Serve with cut veggies or tortilla chips, or make your own nachos!