We are finally moving on from Winter and jumping into Spring. Spring is one of our favorite seasons in the Pacific Northwest, going cold rainy days to warm rainy days. We also get the chance to experience a glimpse of beautiful sunshine. And most notably the gorgeous blooming trees. In the process of changing seasons, we also make the transition from warm comforting foods to more fresh foods; such as fresh fruit, yogurt, wraps, sandwiches, and salads.
Speaking of salads, lets talk about our Spinach Basil Avocado Salad. Our salad mix is a blend of chopped spinach and basil. Loaded up with fresh vegetable such as: avocado, corn, red peppers, jalapeño, butternut squash, onion, and feta (one of Kim’s favorite cheeses). For the dressing on our Spinach Basil Avocado Salad we use one of our favorite vinegar from Navidi’s; their Honey Ginger White Balsamic Vinegar.
All this salad talk has put us in the mood to start planning our garden prep for all those fresh veggies, fruits, and herbs. All the fresh food we can use for our spring and summer recipes. Do you have any fun or useful tips for your home garden? If so, we would love to hear them.
1 cup fresh spinach, chopped Wash and prep your vegetables. In a bowl combine chopped spinach and basil. Place on top of spinach the avocado, corn, butternut squash, red peppers, red onion, feta cheese, and jalapeño. Serve with Navidi's Honey Ginger White Balsamic Vinegar or serve with dressing of your choice. 
Ingredients
2 large basil leaves, chopped
1 avocado, cubed
1/4 cup canned corn
1/2 cup spiralized butternut squash
1/2 cup red peppers, julienned and then cut in half
1/4 cup red onion, diced or thinly sliced
1/4 cup feta
1/2 a jalapeño, sliced (optional)
Use dressing of your choice to serve or try out Navidi's Honey Ginger White Balsamic Vinegar Instructions
