First posted: Nov 25, 2015

Baby Spinach, Strawberry and Avocado Salad



Cooks in:        Serves:4

  • 200g bacon, diced
  • ¼ cup roughly chopped pecan nuts or walnuts
  • 2 cups baby spinach, rinsed
  • 2 cups fresh strawberries, roughly sliced at different angles (rustic)

  • 1 ripe avocado, roughly cut into cubes
  • 100g gorgonzola (roughly crumbled; or goats cheese or feta)
For the Honey-Balsamic Dressing
  • 1 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 3 Tbsp olive oil
  • Shake together in an old jam jar until the mixture emulsifies and looks ‘creamy’.
  • Season with salt to your liking.

What to do

1. Heat a large pan over medium-high heat and fry the bacon until crispy and golden. Remove and set aside on kitchen paper to drain.

2. In a small dry frying pan on the stovetop, toast the nuts over medium-high heat until just lightly golden, stirring from time to time. Remove and set aside to cool.

3. Scatter your spinach leaves over a platter, add the strawberries, diced avocado, and cheese; sprinkle over the nuts and dress just before serving.

Note: For a speedier salad dressing, drizzle simply with olive oil and a squeeze of lemon juice or balsamic vinegar.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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