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Strawberry Spinach Salad (With Easy Dressing)

By Jigna
This fresh Strawberry Spinach Salad consists of tender baby spinach, lots of strawberries, almond flakes, and a choice of cheese! Moreover, it is tossed up with a homemade lime vinaigrette.
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine World
Course Salad, Side Dish
Diet Healthy, Vegetarian
Servings 4

Ingredients
  

For Strawberry Spinach Salad

  • 150 g baby spinach (about 5 cups)
  • 200 g fresh strawberries hulled and sliced
  • 1 bell pepper thinly sliced
  • ¼ cup almond flakes or almond slivers
  • ⅓ cup crumbled goat cheese

For Lime Vinaigrette

  • 3 tablespoon fresh lime juice
  • 2 tablespoon olive oil
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika (optional)

Instructions
 

Making The Salad Dressing

  • In a small mixing bowl or liquid measuring cup, stir all the dressing ingredients - lime juice, olive oil, sweetener, salt, black pepper, ground cumin, and paprika until well combined.

Assembling The Salad

  • Place spinach into a large mixing bowl and add sliced strawberries and bell pepper.
  • Drizzle about half of the lime vinaigrette over the salad and toss well to coat everything well with dressing. Add a little more dressing if you need to.
  • Add crumbled goat cheese and almonds. Toss lightly to combine.
  • Serve the salad immediately with extra dressing on the side.

Variations

  • Spinach: Instead of only spinach, you can swap half of the spinach with other choices of baby greens.
  • Nuts: I like almonds with strawberries and spinach, but you can add pecans or walnuts instead of almonds. Toss the nuts lightly before using them for the best flavors.
  • Make It Nut-Free: Instead of nuts, add pepitas or sunflower seeds.
  • Cheese: Instead of goat cheese, you can add crumbled feta cheese. Or, for Indian touch, add grated paneer or crumbled fresh chhena.
  • Salad Dressing: You can use your choice of dressing for this salad. However, use the light dressing and avoid creamy salad dressing.
  • Make It Vegan: Use vegan cheese or omit the cheese entirely to make the vegan salad.

Notes

  1. Dress the salad as shortly as possible before serving. Also, do not pour all the vinaigrette at once. Initially, add half, toss the salad, and add more as needed.
  2. If you are not serving all the salad at once, dress only the one you plan to eat right away. And store the leftover salad without salad dressing in the refrigerator for three days.
  3. Store the leftover salad dressing in an airtight container or jar and refrigerate for three days. Then shake it well before using.

Nutrition (Approximate Values)

Calories : 247kcalCarbohydrates : 15gProtein : 8gFat : 19gSaturated Fat : 4gPolyunsaturated Fat : 3gMonounsaturated Fat : 11gTrans Fat : 1gCholesterol : 9mgSodium : 393mgPotassium : 491mgFiber : 4gSugar : 8gVitamin A : 4667IUVitamin C : 82mgCalcium : 122mgIron : 2mg
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