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
DRESSING
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.
NUTRITIONAL VALUE PER SERVING:
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
