Strawberry & Greens Salad with Balsamic Tahini Dressing

You guys… My name is Natalie and I am addicted to strawberry salads. I can. not. stop. Maybe it’s the warm weather or maybe it’s the fact that strawberries are getting yummier (and cheaper) or maybe it’s the AMAZING dressing I came up with… But whatever it is I have been chowing down on this Strawberry & Greens Salad with Balsamic Tahini Dressing nonstop.

Spinach Salad 3

Let’s talk about this dressing real quick… I am usually just an oil and vinegar kind of girl when it comes to salads. One day, I wanted to add in a little tahini so I started throwing stuff in a jar and was SO happy with how it turned out. The maple syrup makes it a little sweet but the salt perfectly balances it out. Phenom. You’re gonna love it. My tip, double or triple the recipe and keep it in the fridge for easy access all week. It will solidify when cold but letting it sit on the counter for a few or stirring in a little hot water will loosen it right up.

Spinach Salad 2

I’ve no joke eaten this salad 10 times in the last two weeks. It’s great because you can customize it and add whatever toppings you please. The one thing I always keep constant… Strawberries and pecans. Trust me when I say the combination is to dieee for.

Spinach Salad 4

Check out all of these variation on my new favorite salad. I wasn’t kidding when I said I’ve been eating it multiple times a week!

Print
Strawberry & Greens Salad with Balsamic Tahini Dressing

Prep Time: 5 minutes

Yield: 2 servings

The combination of toppings and dressing in this salad makes for an unbelievably delicious salad! One that I've personally taken to eating multiple times a week. Try this salad and you'll surely add it to your weekly rotation too!

Ingredients

  • 4 cups spinach (or other leafy greens)
  • 1 cup sliced strawberries
  • ½ cup pecans, toasted
  • ½ avocado, cubed
  • 1 cup edamame, cooked (or other beans)
  • Splash of oil
  • Salt and Pepper
    • Other Possible Toppings:
  • Roasted chickpeas
  • Blueberries
  • Brazil nuts (in place of pecans)
  • Pepitas/ pumpkin seeds
    • Tahini Dressing:
  • 3 Tbs. tahini
  • 2 tsp. balsamic vinegar
  • 2 tsp. maple syrup
  • 2 Tbs. water (more for thinner dressing)
  • 1/8 tsp. sea salt
  • pinch of pepper

Instructions

  1. Divide spinach between two plates. Drizzle a splash of oil over each, season with salt and pepper, and toss to coat.
  2. Divide the rest of topping between plates and top with dressing. Enjoy!
http://areyoukitchenme.com/strawberry-greens-salad-with-balsamic-tahini-dressing/

Spinach Soup

Oh man, this soup you guys. Oh man

This dish never should have happened. But WOAH am I happy that it did. We had plentyyyy of leftovers in the fridge. In fact, I deliberately made a huge casserole on Sunday so that I could focus on schoolwork and buckle down all week before midterms. Focus… HA. Who was I kidding? Of course, I got bored and needed a study break. And of course, I was hungry. It’s pretty much a constant state.

Spinach Soup 4

Lucky for me, we had a plethora of yummy greens in the fridge.

Spinach Soup 3

Even though we had tons of greens, I didn’t want a salad. I mean, give me a break, it was single digits out!! I knew I wanted a soup but I also knew I shouldn’t waste too much time… That meant no standing in front of the stove for an hour simmering, stirring, simmering, stirring… No one likes doing that anyways. The good news about this Super Greens Spinach Soup is that it comes together in a flash! Seriously, start to finish it probably took me 20 minutes. And I’m not exactly a speedy cook. Oh, and I won’t judge you if you want to use one of those “steam-in-bag” pre-cut bags of broccoli for this… Because buying, chopping, and steaming whole broccoli is great, but during exams ain’t nobody got time fo’ that.

Spinach Soup 2

With all the green, vibrant veggies yet warm, comforting nature of this soup, it’s a complete win-win! Try it tonight!

Print
Spinach Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 3-4 Servings

This warm, comforting soup comes together in a flash but is packed with bright, fresh greens! The perfect soup to keep you warm while loading up on veggies!

Ingredients

  • ½ yellow onion
  • 3 celery stalks
  • 3-4 cups broccoli florets
  • 3-4 cups spinach
  • 1 avocado
  • ½ green apple
  • ¼ cup cilantro
  • 2 cups water
  • 3 cloves roasted garlic
  • 1 tsp salt
  • ½ tsp pepper
  • Optional: Cashew cream, sour cream, or Greek yogurt for serving

Instructions

  1. Roughly chop the celery and onion and add to a sauté pan over medium heat. Sautee for 5-6 minutes, just until they are translucent and sweating. Add spinach and toss until lightly wilted, no more than 1 or 2 minutes.
  2. Meanwhile, steam broccoli for 3 minutes just until tender.
  3. Add warm veggies to blender with broccoli, flesh from the avocado, chopped apple (leave skin on), cilantro, garlic, and 1 cup of water. Blend until smooth.
  4. Add remaining water until soup reaches desired consistency.
  5. Add salt and pepper gradually, testing for flavor.
  6. Optional: Add soup to a pot and heat gently until warm.

Notes

If you don’t have any roasted garlic on hand, you can sauté some raw, chopped garlic with the onions and celery. If you are interested in a raw diet, this soup can be made by just adding all of the raw veggies to a blender and serving chilled.

http://areyoukitchenme.com/spinach-soup/