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Strawberry and Spinach Salad
with kidney beans / mint / avocados / feta

Active: 30 Total: 30

This simple, no-cook salad feels like a celebration of spring.
Smarts: If you want a warm / cooked element, try using the original recipe for tonight's meal and substitute tofu or tempeh strips for the chicken. Either way, we think the flavors of this salad really shine. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Strawberry and Spinach Salad:
  • Mint, fresh - 10 leaves , chiffonade
  • Strawberries, fresh - 8 oz , quartered
  • Cheese, feta - 4 oz , crumbled
  • Avocados - 2 , cubed
  • Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
  • Baby spinach - 6 oz
  • Almonds, sliced or slivered - 1/3 cup
Balsamic Vinaigrette:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 1/2 tsp
  • Oil, olive - 4 Tbsp

Prep

  1. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

  2. Mint / Strawberries / Feta / Avocados - Prep as directed.

  3. Beans - Drain and rinse.

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Make

  1. Toss together spinach, beans, and avocados with half the vinaigrette. Finish salads with mint, strawberries, feta, almonds, and remaining vinaigrette. Enjoy!


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