Though there are 10 days remaining until the official start, I’m definitely in a summer state of mind. The weather has been beautiful recently and I’ve already got one successful grilling session under my belt and even squeezed in some pool time over Memorial Day weekend. It’s a tough life, I tell you.
Anyway, one of my favorite parts of the summer (and there are many) is the fresh fruit that’s in season. For me, summer is synonymous with chilled watermelon, sweet mangoes, and deep red strawberries.
I always go a little overboard when I first start to see these fruits pop up at the farmer’s markets and grocery store. And in keeping with my aversion to change unsurprisingly, I purchased over 2 pounds of strawberries last week and am now running out of ways to use them.
I’ve been eating them straight from the container, in breakfast smoothies, and even had some with chocolate mousse as a fantastic dessert last night. My goal is not to waste a single one. Which brings me to today’s lunch: Strawberry & Goat Cheese Salad.
Like most of the recipes on the blog, this one is super simple and is an easy go-to for a quick lunch. Add some grilled chicken, and you’ve got a great dinner.
Strawberry & Goat Cheese Salad
Ingredients
- 1 cup baby spinach
- ½ cup fresh strawberries, sliced
- ¼ cup goat cheese, crumbled
- ¼ cup walnuts, toasted and chopped
- Salt & pepper, to taste
Prepare
Toss all the ingredients together in a bowl and drizzle with your favorite dressing. That’s about it.
I used a little olive oil and red wine vinegar here, but I think balsamic dressing would be a great on this. You can also add some thinly sliced red onion. Really, there are many variations of this salad, so feel free to add what you like!
on mill road 