Instead of a genie in a bottle, I give you salad in a jar. OK. That was cheesy, but I think it made you at least chuckle or roll your eyes. LOL! I was up late last night because the heating pipes in my apartment were as loud as fireworks on the fourth of July. I guess it’s part of the charm of these old NYC apartment buildings. However, my survivalist side who needs 8 hours of sleep wasn’t thinking about charm! LOL
Then there are salads. Bright crispy textured concoctions of yummy fruits and vegetables. Topped with a delicious dressing. This particular dressing is a new invention using tahini, a sesame paste. Tahini adds a nutty flavor as well as adding a punch of potein. If you love humus, you’ll love this dressing. Tahini is typically one of the main ingredients in humus.
PLUS this is a no cut and chop dressing. Just measure and toss everything into a food processor and blend!
The proteins, fiber, vitamins and minerals in this salad will help boost energy and alertness. Also remember, rule of thumb when eating vegetables with the most nutrients is to choose fruits and veggies that are colorful, in season and fresh.
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Spinach and Strawberry Salad
- Prep Time: 20 Minutes
- Total Time: 20 Minutes
- Yield: 1 1x
Description
A crisp bright spinach strawberry salad paired with a fresh tangy ginger tahini dressing.
Ingredients
What you will need
Salad
- Fresh spinach
- Baby arugula
- Strawberries
- Purple onion
- Cherry tomatoes
- Seedless cucumbers
- Pine nuts
- Purple cabbage
Dressing
- Greek yogurt
- Tahini
- Garlic
- Pureed ginger root
- Spinach leaves
- Apple cider vinegar
- Agave
- Salt and pepper
Equipment
- Glass mason jar, any size
- Lettuce spinner
- Cutting knife
Measurements
Salad
- Large handful of spinach leaves, whole
- Large handful of baby aruglua, whole
- 1/2 Cup purple cabbage, shredded
- 4–5 Strawberries, cleaned and halved
- 1–2 RIngs of onion, sliced 1/4″ thick
- 5 Cherry tomatoes, halved
- 6–7 Slices of seedless cucumber
- 1 Tablespoon pinenuts, whole
Dressing
- 1 Cup plain greek yogurt
- 1/4 Cup tahini
- 3–4 Tablespoons extra virgin olive oil
- 2–3 Tablespoons apple cider vinegar
- Small bunch of spinach leaves
- 1 Garlic clove
- 2 Tablespoons agave syrup
- Generous pinch of salt and pepper
Instructions
The salad
- Rinse baby arugula, purple cabbage and spinach leaves and either gently pat dry or spin a in a lettuce spinner to remove excess water. The spinach will mostly be coated with sand or dirt. So, it’s important to rinse the spinach well. Set aside.
- In halves, slice cherry tomatoes and strwberries. Set aside.
- Cut rings of onions at least 1/4″ thick and set aside.
- Next, asseble in this order. FIrst layer spinchch, then purple cabbage, baby arugula, cucumbers, cherry tomatoes and strawberries. Sprinkle with pinenuts. There really isn’t a set-in-stone way to layer these ingredients. You can fill the mason jar in anyway that works for you.
- When ready to eat, emptly the jar into a bowl, top with the Ginger Tahini dressing and ENJOY!
Dressing
- Add yogurt, tahini, ginger, garlic, olive oil, vinegar, spinach, agave, salt and pepper to a food processor and process on medium speed until the dressing is a smooth and creamy consistency. You can adjust the agave to your preferred level of sweetness. Taste and season accordingly. Store in the refrigerator in an air-tight container. This will keep for about 7 days or longer.
Notes
- Rinse the spinach really well. The leaves almost always have sand on them. And of course, if you buy the kind that is already rinsed, it wouldn’t hurt to rinse them again.
- You can use any of your favorite dressings.
- Add fruit or use different greens.
- There isn’t a specific way to layer these ingredients.
- If adding cheeses and wet fruits, add them when you are ready to serve.
- Category: Salads
- Method: Assmble
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 11
- Sodium: 119
- Fat: 23
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 9
- Protein: 15
- Cholesterol: 11
Keywords: spinach, salad, strawberries, purple cabbage, baby arugula,
