Want to switch up your weeknight dinners while getting healthy? Try this easy, acupuncturist-approved strawberry spinach salad recipe.
In the summer, TCM generally recommends eating cooling yin foods, to help support the body during this hot season. This recipe is an excellent choice for the summer because it contains a number of cooling yin foods, like strawberries and mint, balanced out with the warmth of some ground black pepper.
Spinach Strawberry Salad
1 1/2 cup quartered strawberries
1/4 cup Easy Herb Vinaigrette (recipe below)
1 tbsp finely chopped fresh mint
1 6-oz package baby spinach
2 tbsp sliced toasted almonds
1/4 tsp freshly ground black pepper
Toss strawberries, vinaigrette, mint, and baby spinach in a large salad bowl. Top with almonds and black pepper, and serve immediately.
Easy Herb Vinaigrette
Makes about 1 2/3 cups
9 tbsps white wine vinegar
1 1/2 tbsps honey
1/2 tsp fine sea salt
1 cup canola or other vegetable oil
3 tbsps chopped fresh basil
3 tbsps minced fresh chives
Combine vinegar, honey, and sea salt in a medium bowl. Slowly whisk in the oil, then stir in fresh basil and chives.
Store covered in the refrigerator for up to 5 days.
To learn more about how to balance your diet with the wisdom of traditional Chinese medicine, book an appointment with one of our licensed acupuncturists.
Recipe Sources (Originally Published in Cooking Light):