Spring is here and strawberries are back in season! You can easily find deals like 2 pints for $5. I use them for everything, even though they tend to have a short shelf life, but you can freeze them for months! Later in the summer, I will try a strawberry cake but today I’m talking about salad! I’ve posted my strawberry mason jar salad before, but here’s an even simpler version. Great for spring & summer and you get the delicious salty-sweet combination without even adding a dressing.
Now try this
- 1 pint sliced Strawberries
- 16 ounces Spinach-Kale-Chard mix
- 5 tbs crumbled gorgonzola
- 5 tbs walnut pieces
- 5 tbs pepitas (pumpkin seeds)
- 5 hard-boiled eggs
- 1 tbs olive oil
- 2 tsp coarse salt
Add the greens mix to a large bowl and sprinkle on the oil and massage the leaves with your hands to coat the greens well, think sprinkle on the salt and repeat. This breaks down the rough feeling kale and chard and adds a salty base.
Evenly divide all ingredients and layer them into air-tight containers. I leave the eggs in the shell until I’m ready to eat. Store in the crisper part of the fridge for up to 6 days. This salad does not need to be dressed, but a little oil and vinegar go a long way if you must.