Ingredients-
2-3 handfuls of organic baby spinach,
pre-rinsed
1/4 lemon
4 large strawberries
6-8 slices of fresh cucumber
Rice vinegar
Olive oil
Black pepper (freshly crushed)
Pinch of sea salt
Directions -
Place spinach in salad bowl, squeezing the juice from the lemon directly on top. Dice the cucumber and slice 2 of the strawberries (remaining 2 are for dressing). Distribute cucumber over the bed of spinach and add salt and pepper to taste. Place strawberries on top. You can add dressing immediately or serve it on the side.
To make the dressing I used pretty much equally parts vinegar and oil (err on the side if oil if anything) I don't really measure it out, but mixing in a small bowl I can eyeball how much I would use for my salad. The 2 extra strawberries need to be finely chopped and mashed then stirred into the oil and vinegar mixture. After sitting for just a few minutes the sweetness of the strawberries will blend nicely creating a simple vinaigrette dressing. (hint: preparing the dressing first is recommended, that way it will be ready to use by the time the rest of your prep is complete.)
Butternut squash soup:
1c Organic, low sodium - gluten free soup
Found at Trader Joe's in 32 fl oz box
Heat on stove (or covered, in microwave for 1.5 - 2 minutes)
For a little extra flavor I sprinkled a dash of Italian spices on top after heating
Total prep time: 10-15 mins
Isn't it amazing what easy new recipes are waiting for us to discover, just by using what's currently in the fridge?
Hope you enjoy this simple summer lunch.
