The dream team of creamy goat cheese and juicy sweet strawberries combine forces in this summery Strawberry Goat Cheese Spinach Salad covered in a refreshing mojito dressing.
I’m back again this week with another recipe that includes strawberries and goat cheese, and you know what? I’m not one bit sorry. Because it’s June and strawberries and goat cheese are my life.
I’ve always been rather partial to my Strawberry Spinach Salad with Sweet Lemon Dressing. It’s a summer staple around these parts, but even the most beloved recipes need a little shake up every now and then. This salad is similar to my favorite, but made a little heartier with some new characters.
The spinach and the strawberries form the base of this salad, but greens and fruit do not a lunch entree make. As much I love it, this preggo lady cannot be sustained for several hours by the bits of spinach leftover in her teeth after eating it. So in goes hearty, filling chunks of avocado, creamy goat cheese, and protein-packed pecans.
Then, because our “garden” this year is made up primarily of overgrown mint plants, I decided to tear up the leaves and add them directly to the salad. The whole thing gets tossed with a tangy sweet lime dressing and then forked directly into my mouth.
This is the first time I’ve ever added whole mint leaves to a salad, and I assure you it won’t be the last. The combination of the lime dressing and the mint leaves gives this salad a mojito style vibe. It’s fresh, fast, and lovely for a summer time lunch.
I promise it’s best not to question the quantity of strawberries and goat cheese being consumed and just go with the flow. After all, it’s only June for 30 days. We’ve got to live it up!
- 4 cups baby spinach
- 4 sprigs mint, leaves removed and torn
- 1 avocado, sliced
- 8 strawberries, sliced
- 4 ounces goat cheese, crumbled
- 1/3 cup halved pecans
For the dressing:
- 1/4 cup olive oil
- Juice and zest of 1 lime
- 1 Tablespoon honey
- Salt and pepper, to taste
Recipe by NeighborFood