Ever since I read and review Victoria Boutenko’s books on raw foods and smoothies,  I adopted her way of combining green leafy veggies with fresh fruit. (See her website: www.rawfamily.com) She believes that leafy greens are a category by themselves, not like other hardier veggies such as squash, carrots, potatoes, etc., and can be combined with fruits and still be very digestible. So I picked up some organic spinach and organic strawberries, both plentiful right now, and made a simple salad for spring. Here is is to enjoy:

Spinach & Strawberry Salad

Utensils: Cutting board & knife, bowl, platter for serving
Prep. Time: 10 minutes
Cooking Time: None
Categories: Vegetarian, GF, Sugar & Salt Free

Ingredients

3-4 cups fresh, organic (baby) spinach, washed and dried
6-8 organic strawberries, washed and sliced in half lengthwise
alfalfa or mixed sprouts (optional)
oil of choice (I used Macadamia for its nutty flavor)
juice of 1/lemon
goat cheese ( 6-8 spoonfuls)

Directions

1. Wash spinach and strawberries and dry.  Slice the berries lenghtwise.
2. On a platter, *place the greens first, then add berries and chunks of goat cheese.
3. Sprinkle oil and lemon juice over the platter. Garnish with sprouts, if available. Serve chilled.

Yield: Enough for 2-4 servings, depending on what else is on the menu.

Vegan Variation: Substitute firm, cooked tofu for the goat cheese. You can get flavored tofu in the market.

* You can place the spinach in a bowl and toss with oil and lemon before arranging the dressed greens on the platter. Then the leaves will all be coated more evenly.

This entry was posted on Sunday, May 17th, 2015 at 3:50 pm and is filed under Kitchen Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.