I always like to throw berries into recipes whenever I can – they add so much sweetness and are lower in carbs than other kinds of fruit commonly seen like apples. I made this salad for my family’s Easter Sunday lunch and it was so quick! It’s a perfect recipe to help you resist some of the other sugar-heavy options you may see during a holiday lunch.
Check out the ingredients I used to make the salad here:
- 1 package of either spinach or spring mix (I did half and half!)
- 1 package of fresh strawberries, sliced (about 16 oz.)
- 1/2 cup of crumbled feta cheese
- 1/2 cup of raw pecans
- 1/4 cup of roasted pumpkin seeds
- 1 ripe avocado, peeled and sliced
- 1/2 cup of balsamic vinaigrette dressing
Start by putting all of your greens into a large bowl, and then adding your sliced strawberries into the mix. Mix in the strawberries so they are incorporated into the salad.
Sprinkle your feta crumbles throughout the mix.
Add in the raw pecans, making sure they are fully distributed.
Add in the pumpkin seeds – these add a great crunch and are packed with fiber and high in antioxidants.
Once you’ve sliced your avocado pieces, add and mix while still trying to keep the pieces together.
It’s as simple as that! I paired the salad with a balsamic and fig vinaigrette that I bought at the grocery store, but you could also mix your own using balsamic vinegar. This salad is sure to be a crowd pleaser at your next event that takes a quick 10 minutes to make!
