One more bowl of awesomeness in this series of summer salads! We could eat this every night and not get tired of it.
1/4 c lime juice
zest from two limes
3 T sugar
1/4 t cayenne pepper
1/4 t black pepper
1 T canola oil
Mix all ingredients using a immersion blender until well blended (or shake in a sealed container to combine).
1 box baby spinach leaves, large stems removed
2 c strawberries, cut into bite-sized pieces
1 shallot, sliced thin
2 T fresh mint leaves
2 T pine nuts
Vinaigrette (see above)
Combine spinach, strawberries, mint and shallot in a large bowl and toss with dressing. Transfer to serving bowls and garnish with pine nuts.
(If you want this to be the main course, you may wish to add pan seared chicken as shown in the photo.)
Serves 2 (if main course) or 4 (if side salad). Sodium content is near zero unless you add chicken.