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Spinach & Strawberry Salad

Spinach & Strawberry Salad

  • Ready In 20 minutes
  • Serves 2

This week we’re featuring a recipe from my friend, Chef Frank Giglio, of Three Lily Farm. This classic spring recipe pairs the sweetness of strawberries with fresh, crisp spinach. A bright sherry-bacon vinaigrette adds just the right pop of flavor that is balanced with the fatty addition of avocado. Click here to view a PDF version. 

  • 2 strips of crispy cooked turkey bacon, crumbled

  • 2 big handfuls of spinach

  • 8 strawberries, cut in half

  • 1 ripe avocado, pitted, peeled and cubed

  • 1 tablespoon turkey bacon fat, melted

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons sherry vinegar

  • Pinch of sea salt and fresh cracked black pepper

Step 1

Cook the turkey bacon in a heavy bottomed pan until crispy. Set aside and reserve the fat for preparing the dressing.

Step 2

Wash and then dry the spinach.  Tear into bite-sized pieces and place in a large bowl.

Step 3

Prep the berries and avocado, and then add to the spinach.

Step 4

In a small bowl, whisk together the turkey bacon fat, olive oil and vinegar. Add the pepper and pour over the greens.

Step 5

Toss to distribute the dressing and divide onto two plates.

Nutritional analysis per serving

calories 332 • fat 30 g • saturated fat 5 g • cholesterol 5 mg • fiber 8 g • protein 5 g • carbohydrate 16 g • sodium 179 mg

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

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