More Fruits and Veggies! I'm firmly in the ranks of the devoted. I also want to decrease sodium and refined sugar consumption, yet many of the "classic" recipes for fruit and veggies include a bit too much sugar or salt. Take a spinach and strawberry salad for example. A traditional poppy seed dressing has loads of sugar and salt. My recipe has less of each and an additional pop of protein with some flaked coconut (unsweetened, of course) which, along with the lime, lends this salad a tropical air.
4 to 5 cups spinach and arugula mixed greens (see Hints section)
3/4 cup seeded and diced cucumber
1 ripe avocado, diced
1 cup sliced strawberries
1/2 cup flaked coconut, unsweetened
1 lime, zest and juice
1/4 cup almond oil or grape seed oil (or canola oil)
1/4 teaspoon salt
1/2 teaspoon honey
2 tablespoons chopped strawberries
Place washed and dried salad greens in a serving dish. Top with cucumber, avocado, strawberries and coconut. Make dressing by combining ingredients in a blender and blend until smooth. Check for seasonings and add more salt or honey if necessary. Pour dressing over salad and serve. (Or toss dressing with salad if desired.)
Hints: Smaller strawberries are easier to eat and sometimes more flavorful. I use baby spinach and baby arugula in a 3 to 1 ratio, that is what I like but you can use all spinach if you prefer. A Magic Bullet blender is perfect for small batches of salad dressing, but you could use an immersion blender. The unsweetened coconut I use is from Nutty Guys which I buy at Smiths, but is probably available from other sources.
The bright pink color of this dressing is fun! It is bright and the flavor is exciting. Serve this for Easter--the color will be perfect!