A fresh take on a summertime favorite, this strawberry avocado caprese salad is packed with great flavor. A perfect low carb keto summer side dish. This post is sponsored by Rubbermaid.
I love this time of year, when so much produce is coming into season and I can stock up on a variety of fresh fruits, veggies and herbs. It’s so wonderful to have fridge stocked with healthy items so I can whip up a big salad or some other fresh meal whenever the mood strikes. And while the mood strikes often, I find that I have to put in some effort to use it all up quickly. Good fresh produce doesn’t last very long and it often starts to spoil before I can keep up with it. I try my best, feeding my family as many vegetables as I can every day. It’s a good things my kids like salad, because we eat a lot of it at this time of year. And it just so happens that May is National Salad Month. How fitting!
There are a few items in particular that I find start to go too quickly, no matter how carefully I wrap them up. Lettuce is one culprit, starting to wilt and turn brownish within a few days. Berries, especially organic ones, start to go moldy very quickly. And fresh herbs like cilantro and basil – oh man, those two herbs are my refrigerator nemeses. You have to buy a whole bunch, you can’t just get the little bit that you need for an individual recipe. And then the rest languishes, becomes soggy, goes brown and wilted and sometimes becomes a pool of green goo in the bottom of the vegetable drawer.
Rubbermaid recently asked me to try out their new FreshWorks Produce Saver set. These sturdy BPA-free containers are designed to help your fresh produce last up to 80% longer in the fridge. I was eager to give them a try so I bought some organic strawberries, lettuce, basil and cilantro. I transferred my fresh items straight from their packaging right into the FreshWorks containers, without washing or cutting the produce first. And then I went away for a week, home to Toronto to visit with family.
Here’s what happened: my head of lettuce looked exactly the same as it did when it went into the FreshWorks container. My berries did too, and if I’d left them in their clamshell, they would have been withered and moldy. The cilantro leaves looked great and wouldn’t have kept so well if I’d stored it the way I usually do, in a paper towel in a plastic bag. The basil looked absolutely perfect, as fresh as the day I bought it. You know what’s also great about the FreshWorks containers? No fussy filters to change. They use patented FreshVent™ technology to keep the air circulating around the food, keeping it fresher for longer. They are also completely dishwasher safe.
These containers are going to help me get through a summer full of fresh produce with a lot less waste. Want to win a set of your own FreshWorks Produce Savers by Rubbermaid? Follow the prompts in the Rafflecopter widget below!
- 1 cup quartered strawberries
- 1 cup bocconcini small fresh mozzarella balls, halved
- 1 avocado chopped
- 1/2 cup grape tomatoes halved
- 1/4 cup fresh chopped basil
- Salt and pepper to taste
- 4 cups fresh spinach or other salad greens
- 3 tbsp avocado oil or olive oil
- 3 tbsp mayonnaise
- 2 tbsp red wine vinegar
- 1 1/2 tbsp balsamic vinegar
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
In a large bowl, toss together the strawberries, mozzarella, avocado, avocado, basil and tomatoes.
Divide salad greens between four plates and top with the caprese mixture.
Place all ingredients in a glass jar and shake until well combined.
Drizzle over salad and serve.