[av_textblock size=” font_color=” color=”]
You all know I love to eat, and eat we did. We went to a beautiful brunch and sat there for hours enjoying great food and even better company, sipping coffee and catching up. When dinner time came around we were hungry but hardly in the mood to eat more.I was craving fruit but we needed a veggie element. The result was delicious, healthy, and light. Avocado is always on my plate so it was a given there would be avocados in the kitchen. Some left over spinach was in the fridge too from earlier in the week.
The first step is to take your strawberries and grapes and wash them together. I like to use a fruit and vegetable wash. It is amazing and a little gross to see just how dirty the water is after washing produce, especially grapes and berries. The vegetable wash brand sold at Trader Joe’s is fantastic and quite affordable. Dry your fruit well.
Cutting grapes before serving is something I do when assembling homemade yogurt parfaits and I do it in this recipe too. So start by cutting the grapes in half. Then cut out the strawberry stem. There is a little culinary tool called a strawberry huller and I am a huge kitchen lover so I have one. They make this step easier but it certainly is not a necessity. Then cut the strawberry by giving it at least 4 chops depending on its size. There is no need to finely chop the berries, just make the segments a little smaller than bite-sized.
A few simple steps later you have a tasty, healthy side dish or use it to impress your vegan friend – with no stove necessary – and serve up a course of…Sweet Ruby Salad Stuffed Avocados
1/2 Cup Sliced Strawberries
1/2 Cup Sliced Red Seedless Grapes
1/4 Cup Pomegranate Seeds
1 tsp Balsamic Vinegar
2 tsp Sunflower Seeds
Fresh Spinach Leaves
[av_partner columns=’3′ heading=” size=’shop_catalog’ border=” type=’grid’ animation=’slide’ navigation=’arrows’ autoplay=’false’ interval=’5′]