Who needs complicated and fussy when the farmers’ markets are abundant with glorious, fresh ingredients? Vegetables in every color. Ripe and voluptuous fruits. And every one of them gluten-free.
Using fresh strawberries in a vegan salad drizzled with berry and balsamic dressing transforms tender greens into a luxurious and romantic treat. And the best part? Easy as one-two-three.
See all strawberry recipes.
Place the strawberries, raspberries, balsamic vinegar, olive oil, and agave nectar in a blender. Cover and blend on high until the berries are puréed. Season with freshly ground black pepper, to taste.
In a salad bowl, toss the baby salad greens with the spinach leaves. Add the strawberries and sliced spring onions. Toss lightly with the dressing. Serve with the mint sprigs.