Eating Clean: My Favorite Spring Salad
by Nina Westbrook
Food for thought: there’s a clear connection between our physical health and mental wellbeing which means that what we eat is significant on so many levels. Eating clean and staying active can do wonders for our mood and stress level and can even improve heart and brain function. But here’s the thing…I love food so, if I’m going to fill up on all of the healthy stuff, it’s gotta taste good! This salad is one of my absolute favorites and it’s a meal I always look forward to.
I hope you’ll test it out and let us know what you think!
12oz of desired protein (6oz/person) pictured here with Chilean Sea Bass)
5 - 8 Strawberries quartered (you can add blueberries if you’re into that)
1 small wedge of red onion
1/4 cup feta cheese
1 bag of baby spinach (a 5 - 6 oz bag should do and I buy triple washed spinach because it’s so quick and easy)
1/3 cup of toasted walnuts
Your favorite balsamic vinaigrette as desired (add honey for an extra burst of sweet flavor)
Red Onion: Soak red onion in water for 15 minutes so they don’t overpower your salad. Otherwise, they can be super pungent!
Toasted Walnuts: Spread walnuts out on small sheet pan and toast in oven at 400 degrees for approximately 5 min (don’t leave, there’s a find line between perfect and burnt)
Chilean Sea Bass: Add salt and pepper, pan sear in slightly smoking olive oil, sear until golden brown on each side, finish in 400 degree oven to desired doneness
Toss the baby spinach, red onion, berries, toasted walnuts and feta cheese with balsamic vinaigrette and then top with your choice of protein.
*Recipe courtesy of Chef David