Strawberry Basil Spinach Salad with Balsamic Vinaigrette

Some days you do not have it in you to stand over a stove, and that is fine. This 5-minute plate asks nothing of the stove at all: no cooking, no heat, just a dressing whisked together and a bowl of real food.

It is also a quiet bit of nourishment. Strawberries are a source of vitamin C, and the spinach and basil bring polyphenols and leafy green color to the bowl. This is simply real, whole food in a form that feels light and good.

There is a small pleasure in the trio of strawberry, basil, and balsamic together. Slice the berries while they are ripe, tear the basil so it stays bright, and let the plate be beautiful. Eat it slowly, outside if you can.

Ingredients

• 9 cups chopped spinach
• 1 pound strawberries, chopped
• 1 cup chopped fresh basil
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground ginger

Note: This recipe is fully AIP-compliant as written. No swaps were needed.

Method

Put the spinach, strawberries, and basil in a large bowl and toss them together loosely.

In a separate small bowl, whisk the olive oil, balsamic vinegar, lemon juice, honey, sea salt, and ground ginger until the dressing comes together.

Pour the dressing over the salad just before serving, toss to coat, and serve chilled. If you are making it ahead, keep the dressing separate and combine at the last moment so the greens stay crisp.

*Adapted from acleanplate.com*