This easy spinach pecan strawberry salad is a simple, delicious, low carb treat! It’s vegan, dairy-free, gluten-free too and, with the right dressing, it’s easily paleo, whole30 and/or keto diet friendly.
Wash the spinach leaves and dry between paper towels (if not already pre-washed … or if you prefer to wash them anyway)
Gently toast the pecans for a couple minutes in a toaster oven, oven or pan on top of the stove (don’t leave them — it’s easy to burn them; you just want to gently toast them)
Combine the ingredients, add the dressing and gently toss
