SUMMER STRAWBERRY SPINACH SALAD
Gorgeous summer strawberry spinach salad topped with basil arugula pesto bocconcini, toasted pistachios, fresh strawberries, jumbo grilled shrimp and drizzled with a homemade poppy seed dressing. The best strawberry salad you’ll ever make that’s perfect for lunch.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Servings: 4
Author: the communal feast
- 1 package 5oz spinach
- Handful of arugula
- 6 oz strawberries halved (1 ½ cups)
- 1 cup mini bocconcini balls
- 2 tbsp basil arugula pesto
- 1 tbsp olive oil
- ¼ cup toasted pistachios shelled and chopped
- 1 lbs jumbo raw shrimp peeled and deveined
- 1 tsp Calabrian chili oil
- Juice from 2 limes
- 1 tbsp Tajin
- Poppy seed dressing:
- ½ cup olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- Pinch of salt & pepper
- 4 tsp poppy seeds
- Juice from 1 lemon
1. Combine all the dressing ingredients in a jar with a lid and shake vigorously
2. Heat the grill to medium high heat
3. Once the shrimp has thawed, toss it in lime juice, chili oil and Tajin. Skewer the shrimp and grill for 2-3 minutes per side depending on how large the shrimp is. Remove from grill and set aside
4. Toss the bocconcini balls in the basil pesto along with a splash of olive oil.
5. assemble the salad, add the spinach, arugula, toasted pistachios, bocconcini, and strawberries. Drizzle the poppy seed dressing and add the shrimp.
To make basil arugula pesto: Add the following to a food processor and slowly drizzle in olive oil until everything is blended. When finished add a bit more olive oil to help loosen the pesto.
Handful of basil, handful of arugula, 1/2 cup spinach, 1/4 cup pine nuts, 1/3 cup Parmesan, juice from 1 lemon, 2 garlic cloves, salt + pepper