Sweet strawberries, juicy grapes, creamy avocado and chopped walnut pieces tossed in a colorful bed of fresh greens make this a springtime favorite. This recipe is yet another example of how quickly you can whip up strong, robust flavors in a way that doesn’t require any convoluted and confusing steps. You can’t go wrong when you’re building up a flavor profile with ingredients like these! Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins
Strawberry and Grape Walnut Salad [Vegan]
Serves
4
Ingredients
For the Balsamic Vinaigrette:
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon (15 ml) pure maple syrup
- 1 teaspoon minced garlic
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
For the Salad:
- 5 cups (150 g) loosely packed salad greens such as spinach, arugula or watercress
- 1 cup (144 g) strawberries, cut into quarters
- 1 cup (150 g) red grapes, cut in half
- 1/2 cup (59 g) walnuts, roughly chopped
- 1 avocado, diced
Preparation
- To make the vinaigrette, add the olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper to a small bowl and whisk well. Taste and season with additional salt and pepper if needed. Place in the fridge until you’re ready to dress your salad.
- To make the salad, add the salad greens, strawberries, grapes, walnuts and avocado to a large salad bowl. Toss to combine. Just before serving, add the vinaigrette and toss to fully coat the salad ingredients.
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