Thinly sliced onions, goat cheese or crumbled vegan feta – leave out for Whole30 / dairy-free / paleo.We like to use chopped walnuts, toasted pecans (you can also use candied pecans if you like) Nuts: use your favorite nuts and seeds.Avocado: adds creaminess and healthy fats.You’ll need 1 1/2 cups and cut them into slices. Strawberries: fresh seasonal strawberries work best.Fresh herbs: some chopped fresh basil or mint add freshness and flavor.Spinach: we like to use organic baby spinach.Ingredients you need: For the Spinach Salad: Plus, it also happens to be gluten free, vegan, low carb, keto and can be paleo friendly and Whole30 compliant if you leave out the cheese. It’s got some sweet summery berries, organic baby greens and some creamy avocado. This Strawberry Spinach Salad is fresh, flavorful and loaded with everything I love. The best part is, they are simple to customize and can be ready on your dinner table in under 30 minutes. They are healthy, delicious and the perfect base for using up whatever you have leftover in your fridge. Spinach salads are one of my absolute favorite things to make for lunch. Updated May 2021 Easy Strawberry Spinach Salad Recipe PIN HERE for later and follow my boards for more recipes Simple to customize for vegan, paleo, gluten-free, Whole30, keto and dairy-free options. It’s the perfect healthy lunch or light dinner and a delicious side dish for summer parties, picnics, potlucks and barbecues. Or if you don’t want zucchini noodles, put it over cauliflower rice or sweet potato noodles.This Strawberry Spinach Salad is made with fresh baby spinach, creamy avocado, sweet strawberries, toasted pecans, fresh herbs and a creamy poppy seed dressing. So that gets rid of some of the liquid and softens them up a bit and then I find that whatever hot sauce you put on top is warm enough to steam them to a good texture. What I do is spiralize them, put them in a colander (with a bowl or something underneath), and then toss them with a tiny bit of salt. Zucchini noodle tip: I don’t cook mine because they get mushy and gross. Return the chicken to the skillet and toss to coat.Add the bacon to the sauce and stir to combine.Stir in th eheavy cream and Parmesan and cook until thickened, about 3 minutes.Add spinach and saute until wilted, 2 – 3 minutes.
When butter is melted, add garlic an dcook 1 minutes.Place chicken in hot skillet, laying them flat and cook for 4 minutes per side or until cooked through remove to a plate.Season the chicken thighs with salt and pepper.In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes remove to a paper towel-lined plate to drain, leaving bacon grease in the pan.Can you tell I love her chicken thigh recipes? Slow Cooker Three Cheese Spaghetti SquashĪlso, I reviewed Carolyn’s first book The Everyday Ketogenic Kitchen a few months back and shared a recipe for her Chicken Thighs with Creamy Rosemary Mushrooms.Bacon Sloppy Joes on Cheesy Drop Biscuits.Other recipes I want to make from Easy Keto Dinners: If you are following a keto diet, this is a must buy! There are slow cooker recipes, sheet pan meals, recipes that can be prepped ahead. Plus, she’s got some staple recipes for things like keto ketchup, cauliflower rice pilaf, and refrigerator pickles. It’s divided into sections based on the protein you want and there’s even a vegetarian section. The book is beautiful and it’s exactly what it says it is: keto dinners that aren’t going to take you all night. It’s high fat, low carb which is exactly what I try to follow. I’m not keto but since I do follow a paleo diet most days of the week (okay, some days of the week), a lot of her recipes are perfect for me. My lovely friend Carolyn released her 2nd cookbook, Easy Keto Dinners, this week and I was absolutely thrilled to receive a copy from her.
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