Strawberry & Spinach Salad with Balsamic Vinaigrette
We’re one week away from ‘Fail Friday’ – a day that a survey in the U.K. says, will be the day most people will lose steam and give up on their Ne
Ingredients
For the Balsamic Vinaigrette
35
grams
cashews
(soaked for at least an hour, then rinsed) / ¼ cups
2
Tablespoons
onion
chopped
¼
cup
balsamic vinegar
2
teaspoons
Dijon mustard
1
teaspoon
agave
nectar
¾
tsp
salt
pinches
black pepper
Few freshly ground
For the Salad
350
grams
strawberries
fresh , hulled and sliced thin
500
grams
spinach
baby
4
Tablespoons
walnuts
toasted , chopped / 50 grams
Instructions
For the Balsamic Vinaigrette
Place the cashews and chopped onion in a food processor and pulse to get them chopped up.
Add the rest of the ingredients and blend for at least 5 minutes, until completely smooth and no grainy bits of cashew are left.
For the Salad
In a large mixing bowl, combine the spinach, strawberries and dressing. Use tongs to make sure the salad is well coated with the dressing.
Place on plates and top with chopped walnuts.
Recipe Notes
Note: Use honey if you don’t have agave nectar, but then this won’t be a vegan recipe anymore