Ingredients
Equipment
Method
- Add the strawberries, white balsamic, agave, lemon juice, and fleur de sel to a blender. Blend until smooth, silky and pink. Taste and adjust salt or agave if needed.
- Rinse and dry the baby spinach thoroughly. Wet spinach dilutes the dressing.
- Layer the broccoli sprouts across the bottom of a serving bowl.
- Pile the spinach on top of the sprouts.
- Slice the strawberries into halves or quarters and the red onion paper-thin. Scatter both over the spinach.
- Tear the basil leaves with your hands and add them last.
- Pour about half of the dressing over the salad just before serving — or more to taste, be generous if you like it well dressed. Save any leftovers in an airtight jar in the fridge for the next salad.
Nutrition
Notes
White balsamic vinegar — not regular — is what keeps the dressing pink. Regular balsamic is dark brown and will mute the strawberry color into a muddy maroon. White balsamic is widely available in supermarkets next to the regular balsamic.
lice the red onion as thin as possible — paper-thin. A sharp knife or a mandoline both work. Thick red onion overwhelms a delicate salad like this one.
Dress the salad only right before serving. Once the dressing hits the spinach, it wilts within 30 minutes. The dressing keeps separately for up to 3 days in the fridge.
The hidden broccoli sprout base does most of the nutritional work in this salad — sulforaphane from raw sprouts supports your liver's detox pathways. Adding them only takes 30 seconds and makes the bowl significantly more powerful without changing the flavor profile.
The Sprouting Company carries these batch-tested seeds along with a sprouter built for clean airflow and drainage; use discount code RAWFOODFEAST to save on all products.
The Sprouting Company carries these batch-tested seeds along with a sprouter built for clean airflow and drainage; use discount code RAWFOODFEAST to save on all products.