This makes for a delicious light lunch, but if you want a boost of protein, add in some grilled chicken or smoked salmon.

Scale

4 big handfuls of baby spinach, washed & drained

1 cups strawberries, sliced

½ large fennel bulb, washed, core removed, and thinly sliced

2 Tbsp cacao nibs

¼ cup walnuts or pecans, roasted

Dressing

2 Tbsp extra-virgin olive oil

2½ tsp balsamic vinegar

½ Tbsp Dijon mustard

1–2 tsp (to taste) maple syrup or honey

Pinch of sea salt, to taste

Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Place the spinach, strawberries, and sliced fennel in a salad bowl.
Whisk together the dressing ingredients. Taste and adjust the seasonings.
Drizzle some of the dressing over the salad and toss well to coat. Sprinkle with the cacao nibs and nuts. Add a little more dressing if desired.