Tuesday, April 10, 2012

Strawberry Spinach Salad with Avocado, Pecans & Strawberry Vinaigrette

This salad makes a great light lunch or dinner, filled with great texture, flavor and color.

Fresh strawberries, avocado, pecans and peppery tempeh on a bed of baby spinach drizzled with a quick strawberry vinaigrette.

Strawberry Spinach Salad
serves 4 
1 tbl extra virgin olive oil
10 oz maple bacon tempeh, small dice
salt and pepper
2 cups baby spinach leaves
2 cups strawberries, halved
1/2 cup toasted pecans, roughly chopped
1 avocado, medium dice

Saute the tempeh in olive oil with plenty of black pepper and a pinch of salt. Cook until browned and crispy.
Toss with the remaining ingredients and drizzle with strawberry vinaigrette.

Strawberry Vinaigrette
5 strawberries, quartered
2 tbl extra virgin olive oil
1 tbl red wine vinegar
1 tbl agave
salt and pepper, to taste

Combine all of the ingredients in a blender and blend until smooth. Taste and season with salt and pepper.

1 comment:

  1. I've been eyeing this strawberry/ spinach combo a while now and have yet to try it. I think it's time. And maple flavored tempeh makes my taste buds smile.


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