This strawberry and spinach salad comes with creamy mozzarella, avocado and a tangy 4-ingredient balsamic dressing. Sweet, light and refreshing it's perfect to make for a bbq or enjoy as a light summer lunch. Ready in minutes!
Combine the dressing ingredients, stir and set aside.
Spread most of the spinach leaves over a large plate (or shallow bowl) and roughly chop the rest (optional). Combine the chopped leaves, if using, with the strawberries, basil and mozzarella pieces and scatter over the spinach.
Drizzle over the dressing, season to taste and enjoy!
Use Italian mozzarella (1-2) or mozzarella pearls.
I recommend using baby spinach as it's more tender and tastier than regular spinach. You can chop some of the spinach before adding into the salad or just toss the leaves with the strawberries without chopping them first.
Make ahead: Prepare the balsamic dressing in advance and keep refrigerated, covered for up to 3 days. Stir before use. Drizzle over the salad just before serving.
I like to season this salad with pink Himalayan salt -it has a sweetness to it that really comes through in this salad. But this is optional. Sea salt is fine to use too.