Strawberry Goat Cheese Summer Salad
Servings Prep Time
1mason jar salad 10minutes

Ingredients

Instructions

Candied Pecans
  1. Set oven to 350F, and roast pecans until they begin to turn brown (around 4 minutes).
  2. Coat pecans with coconut oil, sweetener and salt. Roast for another 4 minutes, checking regularly that they don’t burn.
  3. Keep in an airtight jar in fridge for 5-7 days.
Dressing
  1. Add all of the ingredients except for olive in a blender, and blend on high speed.
  2. Slowly add olive oil to the blender, and mix for another 30 seconds.
  3. Keep in a separate small container until you are ready to pour desired amount onto salad.
Salad
  1. Place sliced strawberries at the bottom on the bar, and top with candied pecans, hemo seeds, then goat cheese, then fill the rest with spinach.

Notes

Be creative with the salad- chop up the pecans, add blueberries and purple onions, do as you wish!