For the Salad:

• 5-6 medium strawberries , washed and dried
• 4-5 cups baby spinach
• 1/4 cup thinly sliced red onions
• 3 green onions , whites and light green parts sliced thinly
• 1 tablespoon fresh basil or mint finely chopped
• 1 small avocado , sliced or diced
• 2 tbsp toasted pecans or walnuts
• 2 tablespoons slivered or sliced toasted almonds

Optional add-ins:

• 1 Persian cucumber , chopped
• 1 cup shredded cooked protein of choice , shredded chicken, turky or crumbled tofu
• 1/2 tablespoon crumbled vegan feta or vegan cheese of choice , for serving

Dressing - 2 Options

1st Option - Strawberry Vinaigrette

• 4 medium strawberries
• 3 tbsp avocado oil or olive oil
• 1 tbsp coconut vinegar (or champagne vinegar)
• 1 tbsp lemon juice
• 1-2 tsp maple syrup or preferred sticky liquid sweetener. Omit for Whole30 or use half a pitted date.
• Sea salt & black pepper , to taste

2nd Option - Poppy Seed Dressing

• 1/4 cup full fat unsweetened chilled canned coconut milk (the top creamy part) OR coconut cream (can also sub with dairy-free plain yogurt)
• 1/4 cup avocado oil or olive oil
• 2 tbsp apple cider vinegar OR balsamic vinegar
• 3 tbsp lemon juice
• 2 tsp dried mustard or 1 teaspoon Dijon mustard
• 1 1/2 tsp poppy seeds
• salt and black pepper to taste
• add sweetener of your choice to taste , leave out for Whole30 and swap the lemon juice with orange juice instead.