I am absolutely in love with this balsamic strawberry salad at the moment; it’s a bit of a different way to use up all of the delicious British strawberries that are currently flooding the shops, rather than just enjoying them in typically sweet dishes or smoothies. The subtle sweet, but refreshing flavour of the strawberries works perfectly with the tangy balsamic and the salty feta.
The toasted pumpkin kernels on top are also just so incredible! They taste good on just about everything, so make extra when you make this salad and save them for other meals. This balsamic strawberry and spinach salad is perfect with a nice piece of grilled chicken, grilled salmon or a couple of soft boiled eggs perched delicately on top, for an extra protein hit.
Balsamic Strawberry and Spinach Salad
- 1 cup strawberries
- 4 handfuls baby spinach (about 60-70 grams, approximately)
- 1 large zucchini
- 1/2 cup feta cheese
- 3 tbsp pumpkin seeds
- 1 small bunch basil (about 25 grams, approximately)
- 2 tbsp extra virgin olive oil
- 1 and 1/2 tbsp balsamic vinegar
- 1/2 tsp salt
- Wash strawberries, then dice into small chunks. Place in a small bowl and add the olive oil, balsamic vinegar and the 1/2 tsp of salt. Give it all a good stir; it's okay if the berries break up a little. Set aside.
- Heat up a frypan to a low-moderate heat. Add the pumpkin seeds (no oil). Toast them for 3-4 minutes, until they start turning golden brown and start popping a bit. Turn off the heat, remove the pumpkin seeds from pan and allow to cool.
- Rinse the spinach and the zucchini. Arrange the spinach on serving plates/bowl. Using a vegetable peeler, slice the zucchini into thin strips and arrange over the top of the spinach leaves.
- Divide the strawberry-balsamic mixture evenly between the serving plates over the top of the greens. Drizzle over any dressing that remains in the bowl.
- Top the salad with the feta and pumpkin seeds. Finish by roughly tearing the basil leaves a few times and scattering over the top. Serve immediately - it's nice with some more extra virgin olive oil and some freshly cracked pepper sprinkled on top too.