Ingredients

The following ingredients have 4 Servings
  • 5 ounces baby spinach leaves
  • 5 ounces baby arugula leaves
  • 1/4 small red onion, (thinly sliced)
  • 1 mini cucumber, (sliced)
  • 1 medium avocado, (peeled, pitted and cubed)
  • 2 cups strawberries, (washed, hulled and sliced)
  • 4 ounces blue cheese, (or feta or goat cheese)
  • 1/4 cup sunflower seeds, (or coarsely chopped pecans or hazelnuts)
  • 1 1/2 cups fresh strawberries, (sliced)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons honey
  • 2 tablespoons olive oil, (extra virgin)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, (freshly ground)

Instruction

  • Place the sliced red onions in a bowl and cover with cold water. Let stand while you prepare the rest of the salad. Soaking the onions will remove the harsh bite.
  • If you're using raw sunflower seeds (or pecans) toast them in a skillet on the stove top over medium heat. Watch carefully and remove from the heat as soon as they start to brown a little. Let cool.
  • Combine the strawberry vinaigrette ingredients in a blender or mini food processor. Blend until smooth, then set aside.
  • Add washed and dried greens to a large bowl.
  • Arrange the sliced cucumber, drained red onion, sliced strawberries, and blue cheese crumbles on top. Just before serving, sprinkle with toasted sunflower seeds (or other nuts) and add the cubed avocado.
  • Toss with Strawberry Vinaigrette and serve.