Updated: May 7, 2021
I've been creating a lot of salads lately with warmer weather finally coming around.....that is, until today. If you could see outside my window right now, you'd be looking at snow falling. YEP. Snow, at the end of April. And if you stuck around to the weekend, you'd be back to sunny skies and 18 degrees. Welcome to Canadian weather LOL.
I'm still gonna share this delicious salad though. Why? Because I got SO many messages in my DMs about how insanely yummy this looked and people requesting the recipe.
So how could I not share this goodness?!
And if you're looking for ONE simple way to improve your health and diet without giving everything an overhaul, I would strongly recommend a daily BAS (big ass salad).
So much of the time when we want to make changes and work on goals, we think restriction and allllllll the things we'll have to give up in order to achieve the goal.
But I want you to start to think about amazing things you'll GAIN in your life by making small, sustainable changes. The energy you'll feel from having ONE super healthy meal a day, even if the rest is less-than-perfect (because who eats perfectly anyways?!)
So start here, with this delicious BAS. And then we can build on it, babe ;)
Give this salad a try, and don't forget to leave a comment below and let me know what you think. I love hearing your feedback and want to make more of what you want!
Strawberry & Goat's Cheese Spinach Salad
Prep time: 15min | Total Time: 15min | Makes: 6 servings
~6 cups baby spinach, washed and drained
1/2 large cucumber, sliced
1 ripe avocado, pitted and cubed
1/4 cup pecans, chopped
1/4 cup unsalted, roasted sunflower seeds
1/3 cup Goat's cheese
1/2 cup organic strawberries, sliced
Balsamic Honey Dressing:
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons honey
1 garlic cloves, minced
In a large serving bowl, add the baby spinach.
Prep the veggies and add to salad as you go: slice the cucumber, pit and cube the avocado, slice the strawberries, and add to salad.
Sprinkle the pecans and sunflower seeds on top, and crumble the Goat's cheese.
Make the dressing: in a small mason jar or bowl, whisk all the dressing ingredients.
When you're ready to eat, pour the dressing over the salad and toss to combine. Serve up 1-2 fists of salad on the side of any main dish, like the Creamy Maple Mustard Chicken, Shrimp & Asparagus Angel Hair Pasta, or Honey Mustard Rosemary Chicken.
If you're not going to eat the whole salad, put some into Tupperware container and reserve some dressing. Toss the remaining salad you will be eating.
MAKE IT NUT-FREE: omit the pecans and/or swap for equal amounts pumpkin seeds
MAKE IT-DAIRY-FREE: omit the Goat's cheese OR choose a dairy-free alternative cheese like Daiya brand.
WEIGHT/FAT LOSS GOAL: use 2 tablespoons each pecans, seeds, Goat's cheese, and half the avocado.
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