Strawberries are delicious all on their own but what about as a salad? Here’s a beautiful fresh salad with spinach and strawberries that make for a nice light lunch or as a starter or side dish to dinner that will get your taste buds looking forward to less heavy food from winter and more vibrant food for spring and summer!
Time required 10 minutes
Difficulty level 1
Cost of ingredients 5 USD
Strawberry Spinach Salad
- 1 bunch fresh spinach, washed and dried
- ½ pint (180g) strawberries, halved
- ¼ cup (60ml) almonds, unsalted and sliced
Trim the stems on the spinach down to only about 1 inch (2.5cm) long and toss in a large bowl. Slice the strawberries and add them in. If you want more flavor from the almonds toast them by tossing them into a dry non-stick pan and moving them around until you smell them more easily. Toss on top of the salad and make your strawberry vinaigrette.
- 1 cup (235ml) olive oil
- ½ pint (180g) strawberries, fresh
- 2 tablespoons (30ml) balsamic vinegar
- ½ teaspoon (3g) salt
- ¼ teaspoon (.5g) black pepper
- ¼ teaspoon (.4g) thyme
In a blender or food processor, blend together all the ingredients until smooth. If you don’t have a blender, mince the strawberries and put them in a bowl with the rest of the ingredients and using a whisk or a fork whisk the ingredients together. Pour on top of you spinach and strawberry salad and toss to coat all the leaves and strawberries!
If you enjoy cheese on your salad, crumble some goat’s milk cheese on top for a nice rich and creamy addition!
Photo by Plat.