Strawberry-Spinach Salad for May Day


The north county San Diego strawberries are deliciously deep red and sweet right now and the spinach in our garden is full and blowsy…time for a dance around the Maypole.

Listen: Try Matt Blake’s 2014 All the Dirt in Town album, especially his duet with Lucinda Williams “Whichever Way the Wind Blows” and “I Don’t Want to Have to Explain.” Perfect for a gentle garden twirl.

Sip: The lovely Italian LaMarca Prosecco adds a little effervescence to the party and a bit of a subtly floral complement to the garden salad.

For enough salad to feed your dancers, adjust amounts accordingly. These amounts will feed four as a side salad or two as a main course. You’ll need
a bunch of spinach, washed and torn into bite-size pieces, approximately 3 cups
two or three basil sprigs, approximately 1/2 cup
fresh, deep red sliced strawberries, approximately 1 cup
one ripe avocado, cubed
a splash of balsamic vinegar
a splash of extra virgin olive oil, flavored if you like–I used basil olive oil.
Optional additions: 1/2 cup feta cheese, 1/2 cup cooked chicken or turkey, 2 tablespoons mixed sunflower and pumpkin seeds
Toss ingredients together. The avocado will add a nice creaminess as it breaks down a bit.

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