Strawberry Spinach Balsamic Salad

This strawberry salad is going to be THE most made salad this summer in my kitchen. I love a berry salad, specially in the summer when berries are at their peak, fresh and delicious. Juicy sweet strawberries, crunchy cucumbers and radishes, a little jalepeno heat, peppery arugula, sliced almonds all come together in this elegant salad. The combination of strawberries, almonds and balsamic is match made in heaven and I promise you’ll love it. I have already made this a few times now and its ready to be shared with friends and family over the Memorial Day weekend.

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Strawberry Almond Spinach Salad with Balsamic Vinaigrette 

• 4-5 cups baby spinach
• 1 cup fresh watercress or arugula 
• 1 pound small strawberries, thinly sliced or quartered
• 2 small Persian cucumber thinly sliced
• About 4-5 radishes, thinly sliced
• 1 Serrano or jalapeño thinly sliced for heat, optional
• 1/2 medium red onion, thinly sliced
• 2-3 oz crumbled goat cheese or 1 ripe avocado, diced for vegan
• ½ cup roasted sliced almonds
• Handful of torn basil leaves

Balsamic vinaigrette

• ¼ cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 large clove garlic, grated
• sea salt, to taste
• Freshly ground black pepper, as needed

INSTRUCTIONS

1. Assemble the salad: On a large serving platter or a serving bowl, layer the mixed greens followed by radish, red onion and cucumber slices. Top them with sliced strawberries, avocado or goat cheese, torn basil.
2. To prepare the vinaigrette: In a small bowl, combine the ingredients and whisk until everything is well incorporated. Taste, and adjust the seasoning if needed.
3. The vinaigrette should be a little tangy, a little sweet and well balanced. Adjust any ingredient that needs balancing. 
4. When you’re ready to serve the salad, drizzle vinaigrette on top, and toss to combine add the toasted almonds.  Serve promptly.
5. (If you’re planning to serve later or bring it to a party, store the salad and dressing separately and toss before serving.) Stored separately, leftovers will keep well for 3 to 4 days.)