Strawberry, Kiwi and Spinach Salad

Ingredients

• 2 cups fresh spinach leaves, washed and dried
• 1 cup sliced strawberries
• 2 kiwis, peeled and sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons red onion, thinly sliced

For the Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Prepare the Salad:
   • In a large salad bowl, combine the fresh spinach, sliced strawberries, kiwi slices, toasted almonds, crumbled feta cheese, and thinly sliced red onion.
2. Make the Balsamic Vinaigrette:
   • In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper until well combined.
3. Dress the Salad:
   • Start with 2 tablespoons of vinaigrette for the entire salad. Toss gently and add more a teaspoon at a time only if needed; reserve the rest separately.
4. Toss Gently:
   • Toss the salad gently to ensure all ingredients are coated with the vinaigrette evenly.
5. Serve:
   • Plate the salad and serve immediately.

Optional Additions:

• Grilled chicken or shrimp can be added for a protein boost.
• Avocado slices can add creaminess to the salad.
• Fresh mint leaves can be sprinkled for extra freshness.

Preparation and storage

Wash and thoroughly dry the spinach and berries before slicing. Use firm, ripe kiwi and add it gently so it does not break down. Toast almonds in a dry pan over medium-low heat, stirring often, and let them cool before adding them to the leaves.

Prepare components separately if making ahead. Refrigerate the cut fruit, spinach, feta and dressing; combine just before eating. The dressed leaves wilt quickly, so make only what you plan to serve. Refrigerate the unused dressing and use within 3–4 days; whisk or shake again before using.

Contains almonds, milk and mustard. Pumpkin seeds can replace almonds if suitable for the diner; check ingredient labels for cross-contact. Omit feta for a dairy-free version. Fully cooked chicken or shrimp is optional and should be chilled before adding to a cold salad.