We are really enjoying our garden this summer and find such joy in growing our own produce. It’s our first year growing vegetables from seed! We have lots of carrots, zucchini, squash, and quinoa on the way. Our spinach has also been doing quite well and so we are eating plenty of salads and juicing some spinach too.
We made up a yummy salad recipe to use up our plentiful spinach and we serve it with our favorite balsamic vinaigrette. This salad can be served as a whole meal or as a side to a favorite soup or sandwich. I love to sprinkle our homemade vegan “parmesan cheese” over the salad as it gives it some crunch and a delicious flavor.
6 cups of your favorite lettuce – spinach, butter lettuce, or romaine work well or try a greens mix
¾ cup strawberries, sliced
½ cup cucumber, chopped (peeling optional)
1 avocado, peeled, pitted, sliced or diced
½ cup walnuts, chopped
¼ cup raisins
Place the salad greens in a glass salad bowl and top with strawberries, cucumber, avocado, walnuts and raisins. Toss lightly. Serve immediately or refrigerate up to 2 hours before serving. Drizzle balsamic vinaigrette over salad and toss lightly or serve vinaigrette on the side.
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1-2 garlic cloves, minced
2 teaspoons agave syrup (or honey)
2 teaspoons dijon mustard
a pinch of salt and pepper, to taste
Place all ingredients in a screw-top jar and shake well to combine. Adjust seasonings as necessary.
If not using vinaigrette right away, refrigerate and shake well before use.