Time to prepare: 20 mins to prep
Time to cook: 0 mins to cook
Time to cook: 0 mins to cook
Amount to eat (1 servings)
Sugars
Sugar: 0g
Sucrose: 0.5g
Glucose: 41g
Fructose: 10.5g
Lactose: 0g
Maltose: 0g
Galactose: 0.6g
Starch: 0g
Fats
Saturated: 1.6g
Monounsaturated:4.4g
Polyunsaturated: 1.8g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 9.3g 38%
Net Carbs: 54
Sodium: 65.6mg 3%
Potassium: 1781.8
Cholesterol: 0
Nutritional Values (g)
Calories: 339 Fat: 10g
Protein: 6g Carbs: 64g
Protein: 6g Carbs: 64g
Recipe Instructions
Ingredients
Honey (NAN)
1/4 cup / 84.8 grams
1/4 cup / 84.8 grams
Sherry Aged Wine Vinegar (Pompeian)
2 tablespoon / NA
2 tablespoon / NA
Mint (Freshdirect)
2 tablespoon / 6 grams
2 tablespoon / 6 grams
Pepper (Spices, white)
1/4 tsp, ground / 0.60 grams
1/4 tsp, ground / 0.60 grams
Salt (Table)
1/16 dash / 0.025 grams
1/16 dash / 0.025 grams
Spinach (Raw)
4 cup / 120 grams
4 cup / 120 grams
Avocados (Florida, raw)
1 fruit without skin and seeds / 304 grams
1 fruit without skin and seeds / 304 grams
Cantaloupe (1/2 med. – Whole Foods Market)
1600 grams / NAN
1600 grams / NAN
Strawberries (Raw)
1 1/2 cup, sliced / 249 grams
1 1/2 cup, sliced / 249 grams
Sesame seeds (Seeds, whole, dried)
2 tsp / 6 grams
2 tsp / 6 grams
Instructions
Step 1
Whisk honey, vinegar, mint, pepper and salt in a small bowl.
Step 2
Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach.
Step 3
Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.