Spinach Salad with Tangy Vinegar Dressing

Want a FREE Dessert & Treat eCookbook?

Join our newsletter and instantly get your copy of our favorite dessert and treat recipes like Clean Eating Cookie Dough and Oatmeal Cinnamon Raisin Cookies! Click here to join now.

Note: We're on Snapchat! You can find us under hesheeatclean. We will be posting more of our meals, workouts, and money saving tips! Also, follow us on Instagram, Facebook, Pinterest, and Twitter!

---

The perfect summer salad isn't complete without one of the most popular summer fruits, strawberries! This is a favorite salad of ours as a side dish at barbeques or family outings. You can also turn it into a main course with a grilled chicken breast or even adding tuna. It's quick and easy and since spinach is loaded with vitamins (Vitamins K, A, C, E and B), you can't really go wrong! 

Clean Eat Recipe: Spinach Salad with Tangy Vinegar Dressing

Spinach Salad

Ingredients:

• 6 c Baby Spinach, Washed
• 3/4 c Strawberries, Washed and Diced
• 1/2 c Walnuts, Chopped

Directions:

1. Combine all ingredients in a large bowl.

Tangy Vinegar Salad Dressing

(NOTE: This makes more dressing than is needed for the salad. Refrigerate leftovers)

Ingredients:

• 3/4 c Unfiltered Apple Cider Vinegar
• 1/4 c Olive Oil
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Onion Powder
• 1/4 tsp Oregano

Directions:

1. Combine all ingredients in a glass bottle or jar with a lid. Shake or stir vigorously to combine.

Do you have a favorite go-to summer salad?

Simple Sauteed Kale

If you are looking for a new leafy green to add to your list, this simple recipe definitely fits the bill. Kale chips might be a great snack, but sauteing your kale is a great option for filling up your dinner plate and adding some much needed vitamins into your diet. Got 15 minutes? This is perfect!

Simple Sauteed Kale

Ingredients:

• 1 bunch kale
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 TBSP coconut oil

Directions:

1. Wash and shake kale leaves to dry. Remove stems and tear leaves in thirds or halves depending on size of leaf.

2. Place slightly damp kale leaves in a bowl and add seasoning, tossing to combine.

3. In a large skillet, heat coconut oil over medium high heat.

4. Add kale leaves and cook approximately 10 minutes, stirring to thoroughly cook, until leaves are slightly wilted and darker in color. 

5. Serve immediately.

He and She Tip:

Overcooking your vegetables leads to degradation of vitamins in foods. We typically cook our kale leaves to the extent they are soft, but still slightly crunchy.

Mango Avocado Salsa

Who said salsa has to be wildly spicy and choc full of tomatoes? This sweet and tangy mango avocado salsa is a great way to sneak in healthy fats and add a different taste to your dishes. Bonus: It's really easy to make too!

Ingredients:

• 1 mango, diced
• 1 avocado, diced
• 2 TBSP yellow onion, diced
• juice of 1 lime

Directions:

1. Place all ingredients in a bowl, stirring to combine.

2. Refrigerate for approximately 20 minutes to allow juices and flavors to organically mix.

Serve over meats or rice/grain dishes or eat by itself.