Spring Strawberry Salad - Forks Over Knives

Ingredients

• 1½ lb. small fresh strawberries, hulled and sliced (4 cups)
• 1 tablespoon balsamic vinegar
• 2 teaspoons pure maple syrup
• 6 cups baby greens and kale mix
• 2 cups cooked quinoa
• ¼ cup chopped red onion
• ½ of an avocado, peeled and sliced
• Sea salt and freshly ground black pepper, to taste