Last week was the first batch of strawberries seen at the NC Farmers’ Market in Raleigh. The harsh NC winter we had delayed their arrival so I was pleased to see an increase in the number of farm stands selling strawberries this week. As the lady passed the large one gallon bucket of strawberries for just $15 to me she suggested I place them in a single layer on a baking sheet and then in the freezer for a few hours. Do not wash them beforehand. Then place them in a freezer safe container or bag for later use. It’s nice to have smart farmer ladies giving advice!
Serving Size: 1/2 cup
Prep Time: 10 minutes
Cook Time: 0 minutes
1 cup strawberries, washed, hulled and sliced in half lengthwise
½ orange peeled cut in ¼” size chunks
3 cups spinach, rinsed
Handful raw sunflower and pumpkin seeds (optional)
Sliced almonds (optional)
1 small, cooked beet (canned or freshly roasted), chopped
1 clove of garlic, diced
1 small red onion, diced
1 teaspoon agave or honey
1/3 cup almond milk
2-3 tablespoon plain hummus
1 tablespoon tahini
1 teaspoon Dijon mustard
1-2 tablespoons balsamic vinegar
1. Place spinach then strawberries and oranges in a bowl.
2. Pour seeds and almonds over top of salad.
3. For the dressing, using an immersion blender, blender or food processor, puree all ingredients until smooth.
4. Drizzle dressing over top of salad just before serving.
5. Dressing keeps in refrigerator for 2-3 days.
6. Pour leftover dressing into small freezer safe containers. Store for up to 2-3 months.