Summer Stone Fruit and Spinach Strawberry Pecan Salad
Fresh and vibrant, this Spinach Strawberry Pecan Salad is the perfect accompaniment to a lazy summer BBQ. Pile all the ingredients onto a chopping board, drizzle on the dressing and enjoy with a nice glass of rosé
Servings: 6 serves
Calories: 212kcal
Ingredients
- 3 cups baby spinach leaves
- 4 radishes sliced thinly
- 3 spring onions white and light green parts only, cut into thin strips
- ½ orange capsicum thinly sliced
- ½ red capsicum thinly sliced
- ½ cucumber thinly sliced
- 10 cherry tomatoes quartered
- 10 strawberries hulled and quartered
- 1 slices fresh peach skin removed and cut into
- 1 slices fresh nectarine cut into
- 3 tablespoon chopped pecans
- 2 tablespoon each pumpkin seeds sunflower seeds and hemp seeds
- cup ¼ extra virgin olive oil
- 2 tablespoon balsamic vinegar
- Juice of 1 average sized lemon
- Salt and pepper to taste
Instructions
- Prepare all the fruits and vegetables. Lay them out on a large chopping board or serving plate
- Sprinkle with the nuts and seeds
- Mix all dressing ingredients together (olive oil, balsamic vinegar, lemon juice) in a glass jar and drizzle over the salad
- Serve and enjoy
Nutrition
Calories: 212kcal | Carbohydrates: 13.9g | Protein: 4.4g | Fat: 17g | Saturated Fat: 2.5g | Sodium: 25mg | Fiber: 3.7g | Sugar: 8.4g