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Juicy and sweet, this springtime salad features a homemade strawberry dressing and comes together in just 20 minutes. Pro tip: Cook extra quinoa (either red or white) whenever you make it so you have it on hand to add heft to salads and stews. Cooked quinoa keeps 3 to 5 days in the refrigerator and up to 3 months in the freezer.

A colorful salad with sliced strawberries, avocado, and greens mixed together and drizzled with a bright red strawberry dressing, with a jar of strawberry dressing on the side

Ingredients

  • 1½ lb. small fresh strawberries, hulled and sliced (4 cups)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 6 cups baby greens and kale mix
  • 2 cups cooked quinoa
  • ¼ cup chopped red onion
  • ½ of an avocado, peeled and sliced
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. For dressing, in a small food processor or blender combine 1 cup of the strawberries, the vinegar, and maple syrup. Process until smooth.
  2. In bowls arrange greens, quinoa, onion, and the remaining strawberries. Top with avocado slices. Serve with dressing. Season with salt and pepper.

Comments (1)

(5 from 2 votes)
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Brooke2 months ago
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Really easy to make and delicious. we added sunflower seeds because I like a crunch in my salads.

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