Summer Strawberry Spinach Salad

This salad has been a summer favorite in my family for years.  I put my spin on the original recipe by adding hemp seeds for protein and switching to marinated portabella mushrooms to make it a little heartier.  This is delicious as a side or as a light meal.  Everyone in my family makes it a little differently.  My aunt adds sesame seeds, and my sister tosses in minced onion.  Feel free to make it your own.

Summer Strawberry Spinach Salad

Dressing:

¼ cup agave nectar

1 ½ tablespoons dried minced onion

¼ teaspoons paprika

¼ teaspoon soy sauce or nama shoyu

¼ cup light olive oil

3 tablespoons cider vinegar

Salad:

9oz bag of spinach

2-3 large Portobello mushrooms, sliced

Minced onion (optional)

1 container strawberries, washed, hulled, and sliced

¼ cup hemp seeds

¼ cup sunflower seeds

1.      In a medium bowl, whisk together all the ingredients for the dressing.  Set aside.

2.      In a small bowl, place the Portobello mushrooms.  Use some of the dressing like a marinade to soften the mushrooms.  Pour some dressing over top of them, toss together, and set aside. You can warm these in a dehydrator to soften them even more if you prefer.

3.      Toss together the spinach, mushrooms, onion, strawberries, hemp seeds, and sunflower seeds.  Toss with a light drizzle of the dressing until everything is evenly coated.

4.      Serve immediately.

Note:  If you would like to save this for a later time, prepare the salad ingredients separately from the dressing.  Add the dressing at the last minute before serving, so the spinach and berries stay fresh and vibrant.