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Looking for an easy accompaniment to go with your Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa? Or craving something different for a simply flavorful AIP breakfast or lunch? It doesn’t get much easier than this Spinach Strawberry Salad with Honey Balsamic Dressing!

As a stand-alone salad, this one’s fresh, light and so simple, and lends itself well to being topped with left over chicken, salmon or even canned tuna or sardines for a nutrient packed meal.

The Inspiration 

This recipe is part of  our AIP Recipe Collection summer grilling project where we’re bringing you some tasty truLOCAL-inspired recipes.

Be sure to check out the main dish we suggestion pair this recipe with – Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa

Enjoy! ♥

Spinach Strawberry Salad with Honey Balsamic Dressing

Yield: 4 Servings

Prep Time: 10 minutes

Total Time: 10 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ An easy accompaniment for any grilled meal and a perfectly simple stand alone salad easily adapted for breakfast or lunch.

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Ingredients

• 6 Cups Baby Spinach, washed and spun dry
• 1 Cup Strawberries, washed, dried and then sliced
• ½ Cup Red Onion, thinly sliced

Honey Balsamic Dressing

• 1 Tbsp Honey
• 3 Tbsp Balsamic Vinegar
• ¼ Cup Extra Virgin Olive Oil
• Pinch Himalayan Salt
• Pinch Black Pepper (stage 1 reintroduction)

Instructions

1. PREPARE THE DRESSING: Measure all dressing ingredients into an upright container and blend well with an immersion blender to emulsify. Season with salt and pepper to taste. TIP: If you find the dressing a little too sweet, try adding a squeeze or two of lemon.
2. PREPARE THE FRUIT & VEG:  Combine spinach, strawberries and red onion in a serving bowl.
3. Just prior to serving, pour dressing over top and gently toss to coat.
4. Serve immediately.