This is the perfect summer salad, with vibrant fruity strawberries, spinach, and tart vinaigrette.
Fresh strawberries are the simple star of the show in this salad. When strawberries are in season, and at their ultimate sweetness, that’s when this salad should appear on your dining table at least once a week.
Strawberries are one of the great farmer’s market purchases. There’s one market stand in London near our home that has the best strawberries I’ve ever eaten.
We buy a huge box of them and add them to everything for weeks, while they’re at their peak. There are many berry smoothies being made in our house.
How to Make a Strawberry Spinach Salad
Start with fresh, crisp spinach leaves. I use baby spinach, because it’s so bite sized and delicate. Regular spinach works too, but be sure to tear it up into smaller pieces. You’ll know why if you’ve ever tried to fit a whole leaf in your mouth in one bite. It’s not pretty.
Cut up the strawberries into quarters. If you’ve got extra large strawberries, you might chop them instead, for smaller pieces. The avocado can be sliced and then chopped into smaller slivers.
Don’t toss the salad with the dressing until you’re ready to serve it. The leaves become wilted quickly and you want this to be as crisp as possible when served.
Additions
This salad is great with just spinach, strawberries, and avocado, but if you’re wanting to turn it into a lunch salad instead of a side salad, there are a few great accompaniments to add.
Try one or more of these additions:
- Candied pecans, walnuts or slivered almonds
- Crumbled feta or gorgonzola cheese
- Grilled chicken
What to Serve This With
This salad is a great side dish, especially for a light summer dish, like salmon or white fish. It also goes really well with this buffalo stuffed chicken or a versatile pulled pork shoulder.
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Strawberry Spinach Salad
Ingredients
- 4 cups fresh spinach
- 1 cup fresh strawberries sliced
- 1 large avocado sliced
- 1/4 cup apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tbsp granulated sugar substitute like Erythritol
- 1/2 cup olive oil
- Salt and ground black pepper to taste
Instructions
- Combine the spinach, strawberries, and avocado in a bowl.
- Whisk the vinegar, mustard and sugar substitute together in a separate bowl. Slowly drizzle the olive oil into the bowl while whisking continuously. Season with salt and pepper. Toss the salad with dressing, just before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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This spinach salad sound amazing! The sweetness of the strawberries and the creaminess of the avocado- yum!
What a perfect, timely recipe for my family! I had to tell you how happy I am to have found your site and this recipe will be the perfect light lunch while strawberries are so delicious right now. We’re cutting back on carbs even more in my house and two of us are vegetarians, so even better to have this recipe. Thanks for sharing!
Glad to hear it, Sally. Enjoy!
One of my favourite salad combos. So light and fresh.
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
Incredible ingredients brought together in one awesome salad! Thanks for all the tips, too.
This looks and sounds so delicious and refreshing! Can’t wait to try with when I get fresh strawberries next time I go out to get my groceries
When di you add the mustard
Oh I see that’s missing from the instructions. You add it to the vinegar and sugar substitute, before adding the olive oil.