Strawberry and Spinach Salad Fresh Strawberry Spinach Salad with Balsamic Poppy Seed Dressing Ingredients: 6 cups baby spinach 1 cup fresh strawberries, hulled and sliced 1/3 cup sliced red onion 1/3 cup crumbled goat cheese or feta 1/4 cup toasted sliced almonds or walnuts Optional: 1/2 avocado, sliced For the Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1 teaspoon poppy seeds Salt and freshly ground black pepper, to taste Directions: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified. In a large salad bowl, combine baby spinach, strawberries, red onion, and avocado (if using). Drizzle with the dressing and toss gently to coat. Sprinkle with goat cheese and toasted nuts just before serving. Serve immediately for best texture and flavor. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 220 kcal per serving | Servings: 4 servings #strawberrysalad #spinachsalad #summerrecipes #freshfruitinspo #easyhealthyrecipes #saladwithfruit #balsamicdressing #goatcheeselove #quickmeals #superfoods #lightlunch #seasonaleating #veggielove #sweetandsavorysalad #glutenfree #healthyandfresh #plantbasedoption #vibrantsalad #springeats #saladrecipe Juicy strawberries + fresh spinach = salad bliss Top with creamy goat cheese and a tangy poppy seed dressing for the perfect bite!

Chicken and Avocado Salad Grilled Chicken and Creamy Avocado Power Salad Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder Salt and pepper, to taste 1 large ripe avocado, diced 4 cups mixed greens (arugula, spinach, romaine) 1/2 cup cherry tomatoes, halved 1/4 small red onion, thinly sliced 1/4 cup feta cheese or goat cheese (optional) 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil Fresh parsley or cilantro, for garnish Directions: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with 1 tablespoon olive oil, garlic powder, salt, and pepper. Grill chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and 2 tablespoons extra virgin olive oil to make the dressing. In a large salad bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cheese if using. Top with sliced grilled chicken, drizzle with dressing, and gently toss. Garnish with fresh herbs before serving. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: 380 kcal | Servings: 2 servings #avocadosalad #chickensalad #grilledchicken #healthymeals #lowcarbrecipes #freshsalads #summerlunch #cleaneating #avocadochicken #lightdinner #mealprepideas #proteinpacked #greensalad #balsamicdressing #easyrecipes #ketoapproved #paleolunch #wholefoods #saladideas #glutenfree SOCIAL MEDIA POSTS Need a quick and satisfying lunch? This Chicken and Avocado Salad is full of flavor, protein, and color!