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.
