A strawberry salad in celebration of summer time, longer nights and delicious seasonal fruit. This salad combines mixed greens, red rice, avocado and sliced strawberries with a balsamic vinaigrette. Vegan and gluten-free.
I guess it’s time to admit that I’ve converted to a summer lover from a summer hater. I used to despise the heat and humidity in Maryland, and never understood why everyone was fussing about the sunshine, pool time, and lounging around. I’m pretty sure I haven’t spent too much time outside during the summer months in over 7 years. I’m starting to realize more and more that there’s only so much time that we get in this world, and my kids won’t stay young forever, so let’s go on as many adventures as possible! I can now happily admit that I’m officially in love with spending time outside, feeling the sun on my ghost-like complexion, and I’m even finding myself looking for excuses to go out with the kids right before their bed time just to catch the last light of the day. People seem to be happier and a lot nicer in the summer, and they even willingly spend more time around strangers in public places. I can definitely get down with being around happier people, specifically because I’m looking to eliminate as much negativity and toxic shit from my life as possible.
I can also admit that whenever I saw a savory salad with fruit in it I thought it was really, really weird. I was clearly wrong about that, and I can’t believe how good strawberry salad can be! I kept it pretty simple with cooked red rice, small pieces of avocado, mixed greens, and a heaping tablespoon of hemp seeds. I think balsamic vinagrette works really well with this salad since it doesn’t overpower the ingredients. You can use quinoa instead of red rice and kale or spinach instead of the mixed greens, but the key ingredient is thinly sliced strawberries (organic if you can). I also think a few almonds work really well for added crunch and good ol’ vitamin E.
Are you a fan of the summer sunshine? Have you ever tried strawberry salad with other dressings or even used a different type of fruit?