Delightful Strawberry Spinach an Broccoli Salad with Macadamia Nuts

PREP: 15 minutes | COOK: 0 minutes | YIELD: 8 x 1-cup servings

Aren’t the salads in this book unique? It’s amazing how inspiring a few new ingredients can be. For this dish, I took my favorite nuts and paired them with my favorite berries to add some interest to spinach and broccoli. It’s almost too pretty to eat!

4 cups (950 ml) baby spinach, lightly packed

2 cups (480 ml) raw broccoli florets, cut into small bite-sized pieces

2 cups (480 ml) sliced fresh strawberries

½ avocado, diced

¼ cup (60 ml) unsalted macadamia nuts, coarsely chopped


1 Tbsp (15 ml) low-sodium soy sauce or tamari

2 tsp (10 ml) rice vinegar

2 tsp (10 ml) sesame oil

1 tsp (5 ml) honey, brown rice syrup or yacon syrup

½ tsp (2.5 ml) Dijon mustard

1 Tbsp (15 ml) chia seeds

To a salad bowl, add spinach, broccoli florets, sliced strawberries, avocado and macadamia nuts.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, Dijon mustard and chia seeds. Pour mixture over salad and toss gently to combine. Serve immediately.


Calories: 86 | Calories from Fat: 55 | Protein: 2 g | Carbs: 7 g | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 98 mg | Cholesterol: 0 mg