Monday, May 24, 2010

Baby Spinach Salad with Balsamic Strawberries and Avocado

Strawberries are finally back in season, and nothing says “spring” like this refreshing sweet salad. Be sure to assemble this salad immediately prior to serving, to prevent the spinach from wilting.

The recipe is shared from the "Spring Salads" recreational class taught this past Sunday, May 23rd, by Naomi Ross. To see the full schedule of upcoming recreational classes, visit

Baby Spinach Salad with Balsamic Strawberries and Avocado

¼ cup balsamic vinegar

2-3 tbsp. sugar

1 quart strawberries, hulled and sliced

1 pkg. baby spinach, washed and spun dry

1 ripe avocado, pit removed and thinly sliced (1/8” thick)

1/3 cup olive oil

Kosher salt and freshly ground black pepper, to taste

1-2 tbsp. sesame seeds, for garnish

Place vinegar and sugar in a large mixing bowl and whisk to blend. Add sliced strawberries and turn to coat. Set aside to marinate for 20-30 minutes, turning once or twice.

Drain strawberries and transfer to separate bowl, reserving balsamic juices. Slowly drizzle olive oil into balsamic mixture, whisking continuously until emulsified. Season to taste with salt and pepper.

Divide spinach amongst individual salad plates. Place 3-4 slices of avocado decoratively over spinach, alternating with balsamic strawberries. Repeat with each salad plate. Spoon dressing over each salad, and garnish with a sprinkling of sesame seeds. Serve and enjoy.

1 comment:

  1. This appears to be a winning dish. The addition of strawberries to a spinach salad is stunning to look at and delicious to eat.