The best way to showcase spring produce! Avocado, strawberries and lemon paired with arugula and carrots not only make for a phytonutrient-packed backyard barbecue dish, but one your guests will love. Simply slice, toss and serve.
Arugula often gets overshadowed by its more popular leafy green counterparts. Comparable in nutrient-density with a peppery kick gives kale and spinach a run for their money. Avocados and carrots are packed with carotenoid antioxidants that promote vitamin A production for healthy vision and a strong immune system.
Springtime Salad
2015-04-20 10:24:03
Salad
- 3 cups spinach
- 3 cups arugula
- Juice of a lemon
- 2 cups strawberries, sliced
- 2 long carrots, sliced
- 1 avocado, diced
Dressing
- 3/4 cup EVOO
- 1/4 cup Balsamic Vinegar
- Salt
- Fresh ground pepper
Instructions
- Cut your strawberries, carrots and avocado and toss in a large salad bowl with your arugula and spinach.
- Squeeze the juice of one lemon over your salad and toss once more.
- Mix your olive oil and balsamic dressing mixture in a small bowl and pour over your salad.
- Give the salad one more toss and serve.
Nutrition By Mia https://nutritionbymia.com/