Description

This vibrant Strawberry Spinach Salad combines fresh organic spinach, sweet halved strawberries, creamy avocado slices, tangy red onion, feta cheese crumbles, and toasted nuts, all tossed in a homemade strawberry balsamic vinaigrette. Perfect for a refreshing lunch or an easy side dish, this salad balances sweet, tangy, crunchy, and creamy textures for a delightful and nutritious meal.

Ingredients

Scale

Salad Ingredients

1 package (5 ounces) organic spinach
8 ounces strawberries, halved (about 2 cups halved strawberries)
1 large avocado, sliced
½ small red onion, thinly sliced
½ cup feta crumbles
⅓ cup raw sliced almonds
¼ cup chopped shelled roasted pistachios

Balsamic Strawberry Vinaigrette

3 tablespoon balsamic vinegar
¼ cup olive oil
1 garlic clove, grated or finely minced
½ teaspoon dijon mustard
½ tablespoon strawberry jam (or jam of choice)
Freshly ground salt and pepper, to taste

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Instructions

Prepare the Dressing. In a mason jar or small bowl, combine balsamic vinegar, olive oil, grated garlic, dijon mustard, strawberry jam, and freshly ground salt and pepper. Shake well or whisk vigorously until all ingredients are fully emulsified. Taste and adjust seasoning if needed.
Toast the Almonds. Place sliced almonds in a dry skillet over medium heat. Stir occasionally for 2-5 minutes until almonds turn slightly golden brown and fragrant. Remove from heat and allow to cool completely to preserve crunch.
Assemble the Salad. In a large bowl, add the organic spinach evenly. Layer on the halved strawberries, avocado slices, thinly sliced red onion, feta crumbles, toasted almonds, and chopped roasted pistachios.
Serve with Dressing. Either drizzle the salad with the prepared strawberry balsamic vinaigrette immediately or serve the dressing on the side for individual preference. Top each serving with extra toasted almonds and drizzle approximately 1/4 of the dressing per bowl.

Notes

Toast the almonds carefully and watch closely as they can burn quickly; this enhances their flavor and crunch.
Use ripe but firm avocados to maintain nice slices without mushiness.
Feel free to substitute strawberry jam with raspberry or another berry jam for a different twist.
This salad is best served fresh to keep the spinach crisp and the avocado vibrant.
To make it vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
Leftover dressing can be stored in the refrigerator for up to one week; shake before using again.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 340 kcal
Sugar: 5.4 g
Sodium: 280 mg
Fat: 28.7 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 17.2 g
Fiber: 6.9 g
Protein: 8.5 g
Cholesterol: 15 mg