Strawberry Fields Salad with Chia Seed Vinaigrette

Preparation

To make the chia seed dressing, in a medium bowl, combine the olive oil, red wine vinegar, raw honey, and black chia seeds. Stir well then set aside.

To toast the oats, preheat the oven to 300ºF. Line a rimmed baking sheet with foil or parchment paper and add the rolled oats. Place in oven and toast, stirring occasionally, for 15 minutes or until golden brown. Set aside and let cool.

To toast pecans, increase oven temperature to 325ºF. Place the raw pecans on a baking sheet lined with foil or parchment paper and toast them until fragrant, about 8 to 10 minutes. You need to watch them carefully as they are easily burned. Remove from the oven and let cool, then cut into small pieces.

To toast the coconut flakes, add the unsweetened coconut flakes to a baking sheet lined with foil or parchment paper and place in the oven at 325°F for 2-3 minutes until lightly golden. Stir frequently and watch carefully. Take out of the oven and let cool.

To assemble the salad, in a large mixing bowl, combine the baby spring lettuce mix, sliced ​​strawberries, toasted oats, toasted pecans, crumbled goat cheese and toasted coconut flakes.

To serve, drizzle with chia seed vinaigrette, toss and garnish with some more toasted coconut and enjoy.

Remarks:
1. If you are making this salad ahead of time, be sure to dressing in a separate container, then blend as soon as you’re ready to enjoy.
2. Sign up for our 7-Day Healthy Spring Lunch Challenge so you can participate in all those healthy and tasty lunches happening right now!