Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
Strawberry season is short and sweet in the Pacific Northwest. And while my favorite way to eat strawberries is straight out of the field, this Strawberry Spinach Summer Salad is a close second. Baby greens, early season nectarines, creamy avocado and fresh strawberries make a refreshing summer salad. The salad is finished with a sprinkle of crunchy pumpkin seeds and dressed with a homemade basil berry vinaigrette.
As if the salad goodies weren’t enough, the basil berry vinaigrette takes this salad to a whole new level. Fresh strawberries, basil, red wine vinegar and healthy avocado oil are quickly blended into this light pink, tangy and slightly sweet vinaigrette. It will keep in the fridge for up to 10 days!
Strawberries, while delicious, are on the top of the Environmental Working Group’s Dirty Dozen produce guide. This means conventionally grown strawberries have some of the highest residual pesticides. This exposure is especially problematic for pregnant women, nursing mamas, and little kiddos who may not be able to efficiently detox the chemicals.
To avoid pesticide exposure, invest in organic strawberries! We order them in our Imperfect Produce box at a big savings. In fact, this is where we get most of our produce, especially when it’s still too early to harvest from our home garden.
Buying local is another great option, but be sure to ask your farmer about their pest management practices! Not all farms can afford big label certifications like “organic” but their practices may be just as safe! We pick our strawberries at a no-spray
Need to make Strawberry Spinach Summer Salad a full meal? Add cooked, cooled, and sliced chicken breast or shrimp to round out the meal!