SPINACH AND STRAWBERRY SALAD (MEAL PREP)
Today I made this salad for dinner.
- 450 g salmon
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
- 8 cups baby spinach
- 2 cups sliced strawberries
- ¼ cup feta cheese, optional
- ¼ cup chopped, toasted walnuts / pecan / almonds
- 6 tablespoons Balsamic vinaigrette
Preheat oven to 400ºF or 200ºC. Line a baking sheet with parchment or foil.
Place the salmon on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper.
Bake the salmon for 15 – 17 minutes, flipping once. Set aside to cool, then slice into bite-size pieces.
Divide the spinach among 4 single-serving lidded containers (2 cups of spinach each).
Top each with one-fourth of the sliced salmon, ½ cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon of nuts.
Seal the salad containers and refrigerate for up to 4 days.
- Balsamic vinaigrette:
- ½ cup extra-virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup chopped shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Place oil, vinegar, shallot, mustard, Italian seasoning, salt and pepper in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
Transfer 1 ½ tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.
Dress the salads with the vinaigrette just before serving.
Note:
You can substitute the salmon with boneless, skinless chicken thighs.
Recipe tested and photo: Krystal Mena
