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Strawberry Cacao Nib Salad with Vanilla Bean Vinaigrette

Strawberry Cacao Nib Salad with Vanilla Bean Vinaigrette

For Vanilla Bean Vinaigrette:

¼ to ½ vanilla bean, scraped

2 Tbsp. white balsamic vinegar

4 Tbsp. extra virgin olive oil

1 tsp. honey*

½ teaspoon fresh ground black pepper (or to taste)

¼ teaspoon salt

For Salad:

8 Cups spinach

1 Cup fresh strawberries, thinly sliced

1 Avocado, diced

½ Cup cucumber, thinly sliced

½ Cup honey roasted almonds

½ Cup TCHO Roasted Cacao Nibs

4 Ounces soft goat cheese, crumbled

Vinaigrette Directions:

Split vanilla bean in half and scrape out the seeds.

Whisk vinaigrette ingredients together or shake in a small jar.

Taste and adjust to taste by adding more honey or salt and pepper. Set aside until ready to serve. 

Salad Directions:

Toss spinach with sliced strawberries, avocado, cucumber, almonds, and goat cheese in a large bowl.

Drizzle with vinaigrette and toss to coat.

Sprinkled cacao nibs on top.

Serve immediately.