Strawberry Spinach Salad

Yow! Had to turn on the heat last night. Nevertheless, it’s gettin’ on spring here in NC – the trees are leafing out and the honeysuckle smells soooo good.

And – a new springtime ritual for me – Monday I’m presenting my Rock N Roll Reboot Cleansing Workshop for the final time in 2011. Last chance if you’re in the Triangle area! You can sign up by calling or emailing me on my contact page or calling the Beehive at 919-932-4483. Look out for an online version next year (in addition to the live events).

In honor of spring cleansing, I’m posting one of my all-time favorite spring recipes. I make Strawberry Spinach Salad with the very first strawberries I see at the farmers’ market. Dark, leafy greens are high in chlorophyll and fiber, both important for cleansing. Strawberries add sweet flavor when you’re taking a break from sugar, and almonds add protein, flavor and crunch.

I like to make the dressing with flax oil, which is anti-inflammatory and helps lower anxiety and lift mood. (Greens do the same thing, by the way.) The seeds add interest, texture, some fiber and minerals, but of course you can leave them out if you’re allergic. The honey is pretty important to the taste, so just go ahead and add it and don’t worry about it if you are in fact capital-C Cleansing. (I had this salad for dessert last night – not bad.) Raw apple cider vinegar is a digestive aid and tonic you can use every day.

So that’s the nitty gritty. But you know what’s just as important? It looks and tastes incredible. It’s quite stunning to serve to guests. If you don’t have guests to serve, then make the dressing and store in the fridge – it keeps a long time. Then you can make the salad any time you want it.

This salad also works great with fresh lettuce or baby greens, or blueberries instead of strawberries.

STRAWBERRY SPINACH SALAD

9 cups fresh spinach (about 1 pound), rinsed well, stemmed and torn
1 pint fresh strawberries, quartered
½ cup sliced almonds, toasted (350 degree oven for 10 minutes, stirring occasionally)

Dressing
½ cup flax oil (or mix with sesame oil – not toasted)
2 Tbsp honey
2 Tbsp raw apple cider vinegar
1 Tbsp minced onion
1 tsp poppy seeds
1 tsp sesame seeds
¼ tsp paprika
1/8 tsp Worcestershire sauce
A little salt for the spinach

Put spinach in a large bowl and salt lightly. Add strawberries and almonds. Mix dressing ingredients in a blender or food processor (an immersion blender works great) until combined. Pour over salad and toss to coat. Serve immediately.

Enjoy! What is your favorite spring recipe? Post it here – I’m looking for ideas.

xx