Modified from Plantbased on a Budget

Full share Veggie Box spinach
Veggie Box strawberries, hulled and sliced
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
¼ cup of water
1 teaspoon of Dijon mustard
Salt and pepper to taste
1 teaspoon of sugar
1 avocado, diced
¼ cup nuts or seeds of your choice

3 tablespoons of olive oil 2 tablespoons of balsamic vinegar 1 teaspoon of Dijon mustard 1 teaspoon of sugar 1 avocado, diced

In a medium bowl, add the sliced strawberries and
sugar. Gently toss to evenly coat them with the sugar
and set aside for 5 minutes.
In a large salad bowl, combine the olive oil, balsamic
vinegar, water, Dijon mustard, salt, and pepper. Whisk
until creamy. Taste and adjust seasoning levels. Set aside.

Toast the nuts or seeds on a pan over medium heat. Be
careful because they can burn quickly. As soon as they
begin to very slightly char, turn off the heat and
remove the nuts or seeds from the pan. Set aside. Whisk the dressing one more time and add the spinach. Stir gently until evenly coated with the dressing. Add half of the strawberries and pecans and mix well.
Top with the rest of the strawberries and nuts or seeds and serve.