If you’ve been a long time reader of my blog, you’ll know that I have a healthy respect for Kevin Lynch of Closet Cooking. Not only is he a talented home chef – with a dedicated following that rivals Martha Stewart proportions – he’s also the author of several cookbooks, has a recipe index that includes everything from Butter Chicken Burritos to Baklava French Toast, and the kicker: he’s Canadian.
Today, I’d love to pay homage to Kevin by re-publishing one of my very favourite recipes from Closet Cooking: Strawberry and Avocado Spinach Salad.
Says Kevin: “I had some avocados that needed finishing and since I had recently enjoyed using them in a salad I was thinking that another salad would be a good idea. Strawberries are in season so I had a bunch of them on hand and the idea of a strawberry and avocado spinach salad was born. I thought that salty bacon and tangy blue cheese would go well with the creamy avocados and sweet and juicy strawberries. I also had some fresh peas on hand I couldn’t think of a reason to not throw them into the salad as well.”
The recipe is ridiculously easy, since the only cooking involved is browning off the bacon. (And everyone can do that, right?) I’ve enjoyed this salad numerous times since it was first published in June 2008! Yes, after five years, I finally decided that it was selfish of me not to share. Enjoy!
1 clove garlic (grated)
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 5 ounce bag baby spinach
2 handfuls strawberries (sliced)
1 avocado (peeled, pitted, sliced)
1 handful fresh peas (optional)
2 slices bacon (cooked and crumbled)
1 handful blue cheese or goat’s milk cheese (crumbled)
1 handful pecans (chopped)
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Assemble the salad and toss with the dressing.
If you’ve got about two hours to set aside (trust me, that’s how long you’ll stay on Kevin’s website), please visit ClosetCooking.com.