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.
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
Other recipes to try
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Strawberry Spinach Salad
- Combine the spinach, strawberries, and avocado in a bowl.
- Whisk the vinegar 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.