Spinach Salad with Strawberries and Avocado
It had been a while since I had such a tasty and delicate salad like this one. I usually make salads by combining whatever I have in the fridge that I think will work well together. But in this case, it was a premeditated salad—I went out to get all the ingredients, not entirely convinced at first by the mix of flavors, I must admit—but it absolutely won me over, and I’ll definitely make it again and again.
The combination of spinach and strawberries is ideal, as spinach leaves are mild and seem to long for a more sophisticated life, so they pair perfectly with fruity flavors. Blue cheese and bacon bring a bold touch, while the creaminess of the avocado creates the perfect balance.
If you’re tired of eating the same salads over and over again, give this one a try—it’s fantastic.
Ingredients for one salad
2 handfuls of fresh baby spinach
2 handfuls of strawberries
1 handful of blue cheese
½ handful of shelled walnuts
½ avocado
½ handful of diced bacon
Ingredients for the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar of Modena
1 tablespoon raspberry vinegar
1 teaspoon Dijon mustard
1 clove of garlic
1 teaspoon honey
Preparation
Brown the bacon in a pan and let it cool to room temperature.
Peel, pit, and cut the avocado into medium-sized pieces.
Wash and cut the strawberries into halves or quarters.
Chop the walnuts into quarters.
Assemble the salad in this order: spinach, strawberries, avocado, blue cheese, bacon, and walnuts.
Grate the garlic clove, mix all the dressing ingredients, and stir well until you get a smooth liquid.
Dress the salad to taste.
