There are certain moments in life that are often referred to as “ah ha” but I actually prefer “duh.” I recently had one of those revelations when I discovered these Mexican Pizzas from Jenna. I happen to covet any and all Mexican food, so how could I have missed this insanely basic – but crazy good – weeknight meal?
I mean mixing tacos and pizza? Of course. I’m embarrassed it took me so long.
This salad is similar in its simplistic ingredient list and preparation – it’s one of those recipes that might make you say “duh,” then proceed to wonder why you haven’t mixed avocado and strawberries before. Or maybe you’ve tried a variation of it, but this is definitely the best combination. It’s the perfect salad for entertaining because it looks impressive but only takes a few minutes to throw together. I typically plate the salads in advance for everyone; however, you can easily make it all in one big bowl to bring to a family dinner, for example.
Enjoy! – Courtney
Strawberry Avocado Spinach Salad
1bag baby spinach leaves and mixed greens
10 strawberries, cut in pieces
2 avocados, sliced
6 mini mozzarella balls, cut in half
2/3 cup walnut pieces (sugared or toasted)
½ cup dried cranberries
Olive oil and balsamic vinegar to taste
Divide spinach and mixed greens into four bowls. After prepping the strawberries, avocado and mozzarella, place them on top of the greens. Sprinkle the walnut pieces and cranberries on top. Lightly drizzle olive oil and balsamic on top, and season with salt and pepper. If you are not serving immediately, hold off on the dressing and place the bowls in the fridge.