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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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