By Eman Kemp, Open Arms of Minnesota Registered Dietitian
Did you know that the nutrient content of foods can vary depending on when it was grown? Open Arms operates five urban farms that we use to grow food for our clients. This means our clients are not only receiving healthy meals, they are eating the freshest, healthiest produce.
Eating in season means you’re choosing fruits and vegetables that thrive and grow best during that time of year. Strawberries and spinach are perfect picks for this month! Strawberries are bright red and spinach has the perfect crispness and green that makes it pop in meals. Add this beautifully vibrant and seasonally picked summer salad to your dinner table!
STRAWBERRY SPINACH SALAD
Recipe adapted from Martha Stewart
Makes 6 servings
- 8 cups lightly packed baby spinach
- ½ cup sliced almonds
- ¼ cup crumbled feta cheese
- 3 cups (12 ounces) strawberries, sliced
- 2 tbsp. chia seeds
- ¼ cup olive oil
- 2 tbsp. balsamic vinegar
- Salt and pepper to taste
- Whisk together oil and vinegar in a large bowl. Add salt and pepper to taste.
- Preheat oven to 350º. Once oven is warmed, lightly toast sliced almonds for 2-3 minutes stirring occasionally.
- Add spinach, sliced strawberries, toasted almonds, feta cheese and chia seeds to bowl.
- Gently toss until spinach is evenly coated with dressing and serve immediately.
Add 1 diced avocado to salad for additional seasonal produce and healthy fats.
For 1 Serving (excluding avocado): 195 calories, 16 g fat, 3 g saturated fat, 189 mg sodium, 11 g carbohydrate, 5 g fiber, 5 g protein, 6 mg cholesterol