Strawberry & Spinach Salad

Strawberry & Spinach Salad with Feta & Toasted Pecans

• Rich in vitamin C which boosts immunity and skin elasticity
• Rich in folate, B vitamins iron and magnesium which support energy metabolism
• Rich in healthy fats which support heart, brain & bone health

Salad Ingredients

4 fistfuls of baby spinach leaves (100g approx.)

10 strawberries, sliced widthways

70g feta cheese, cubed/crumbled

10 pecans

Balsamic dressing

2tbsp. extra virgin olive oil

3 tbsp. balsamic vinegar

1 tbsp. honey

1.5 tbsp. lemon juice

Pinch of sea salt

Method

To quickly toast the pecans, heat a non-stick pan over medium-high heat, add the pecans, then reduce the heat to medium and toss the pecans for about 2-4 minutes, taking care not to burn them The pecans should be one shade lighter after toasting. Allow to cool.

Meanwhile, arrange the spinach leaves in a large salad bowl and scatter the strawberries, feta and walnuts on top. In a small cup or jam jar, stir/shake the dressing ingredients until well combined. Pour dressing over the salad right before serving and enjoy!

Typical nutritional content per serving:

386	32.6g	8.4g	434mg	14g	8.5g
Calories	Fat	Saturates	Sodium	Sugars	Protein

Elsa Jones is a qualified Nutritional Therapist and author of the bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialises in motivational weight management combining effective nutrition & mindset strategies. www.elsajonesnutrition.ie