This beautiful Spinach Cherry Summer Salad takes advantage of fresh, seasonal cherries. It’s topped with a zesty avocado dressing. Yum!Jump to Recipe
Hello, fellow AIP/Paleo foodies! OK, so this salad right here is the reason you received two recipes from me this week. I know it might be hard to get excited about a salad, but this summer salad is pretty dern good.
There is a whole lotta crunch happening here from some diced jicama and shredded Napa cabbage. Chopped baby spinach provides the foundation. Sweet summer cherries give us that gorgeous color and a touch of sweetness. Then we are topping it with a purposely zesty Avocado Cilantro Dressing. All these flavors together make for a might tasty salad.
I served this with Margarita Chicken, and they were perfect together! The next day, I chopped up some of the leftover chicken, and put it on top of some of the leftover salad. Boom! Lunch.
This would also be good with Marinated Flank Steak or burgers. (Hint: the dressing can be slathered on burgers for some extra yumminess. It’s also great as a dip for plantain chips or raw veggies.)
I do suggest using a mini food processor to make the dressing/dip. The dressing is thick, and it might be kind of frustrating to use a blender because you will have to be constantly tamping down the ingredients. (You know I talk about this processor all the time. I use it a LOT. They come in fun colors, too. Mine is yellow.)
Happy summer! 😎
As always, I am wishing you much love and deep healing!
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