Strawberry Spinach Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
3431 kcal
-
Cuisine
Mediterranean
Strawberry Spinach Salad
Description
The Strawberry Spinach Salad combines tender baby spinach leaves with thinly sliced strawberries, finely sliced shallots, chopped fresh mint, and crumbled feta cheese for bright flavors and varied textures. Toasted almonds, golden and fragrant after being cooked in olive oil, provide a crisp contrast to the soft vegetables and fruit.
The dressing uses freshly squeezed lemon juice, balsamic vinegar, honey, kosher salt, ground black pepper, and extra-virgin olive oil whisked together to create a slightly sweet and tangy emulsion that coats the salad evenly. This dressing ties all components together with balanced acidity and subtle sweetness.
Serve this salad fresh to maintain the crunch of the almonds and the vibrancy of the strawberries. It pairs well with grilled meats or as a standalone light dish. Properly washing strawberries helps remove dirt caught in their seeds, and the toasted almonds should be cooled away from heat to avoid over-toasting.
Ingredients
For the dressing
- 1 lemon juiced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- kosher salt
- black pepper ground
- 1/4 cup extra-virgin olive oil
For the salad
- 1/2 cup almonds sliced
- 1 tablespoon extra-virgin olive oil
- 6 ounces baby spinach
- 1 pound strawberries trimmed and thinly sliced
- 2 shallots thinly sliced, small
- 1/2 cup mint coarsely chopped, fresh
- 1/4 cup feta cheese plus more to your liking, crumbled
Instructions
- Make the dressing: In a small bowl, combine the lemon juice, balsamic vinegar and honey. Add a big pinch of kosher salt and black pepper (about 3/4 teaspoon each). Whisk to combine. Continue vigorously whisking as you begin to drizzle in the extra virgin olive oil. Slowly add oil until the dressing reaches your desired consistency, between 1/4 cup and 1/3 cup. Continue to whisk until the dressing is emulsified. Taste and add more salt and pepper to your liking.
- Toast the almonds: In a small skillet set over medium heat, add 1 tablespoon of extra virgin olive oil. Add the almonds and cook, tossing regularly, until they turn golden brown and become fragrant, about 5 minutes. Remove from the heat immediately and set aside to cool while you work on the salad.
- Assemble the salad: In a large salad bowl, combine the spinach, strawberries, shallots, and mint. Pour in the dressing and toss to ensure the dressing is well distributed, and the spinach is well coated.
- Finish and serve: Add the feta cheese and toasted almonds and give it another gentle toss. Serve, topped with more feta to taste.
Notes
- Cool toasted almonds on a plate off the heat to prevent them from becoming too dark as they continue cooking in residual heat.
- Wash strawberries thoroughly with cold water to remove dirt trapped in the seeds.
- Adjust salt and pepper in the dressing to taste after emulsification.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3431 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 343.1kcal | 17% |
| Carbohydrates | 24.7g | 8% |
| Protein | 7g | 14% |
| Fat | 26.4g | 41% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 3.8g | 22% |
| Monounsaturated Fat | 17.2g | 86% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 8.3mg | 3% |
| Sodium | 147.9mg | 6% |
| Potassium | 638.4mg | 14% |
| Fiber | 6.5g | 26% |
| Sugar | 13.5g | 27% |
| Vitamin A | 4286.2IU | 86% |
| Vitamin C | 95.8mg | 106% |
| Calcium | 170.7mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
