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!

Cucumber Wild Rice Salad

It’s so hot outside. I want substantial meals but truly am just craving a cool crunch. You feel me? This recipe is a great option for a side or a main dish. We’re balancing textures (soft tomatoes and rice to crunchy seeds and cucumbres) and flavors (sweet, salty, acidic and fatty). Make a big batch and store in the fridge for up to 5 days so you don’t have to continue cooking all week.

Cucumber Salad

  • 2 cucumbers, diced

  • ½ red onion, diced

  • 1 can chickpeas, rinsed and drained REALLY WELL

  • Feta, goat cheese, or vegan Kite Hill cream cheese made into little balls (to taste)

  • ½ cup sunflower seeds, toasted if you’d like!

  • 1 cup wild rice, prepared to package directions

Dressing

  • 1 garlic clove, minced

  • ¼ cup raw apple cider vinegar

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. raw honey

  • ⅓ cup extra virgin olive oil

  • Salt and pepper to taste

I feel silly giving you directions for this one, but here they are. :)

Add all dressing ingredients to a blender and blend, or to a bowl and whisk.

Add all salad components to a big bowl and mix in dressing to coat. I personally think it tastes better as it sits in the dressing, so I wouldn’t worry about keeping this for a few days. Enjoy!