Strawberry Spinach Salad

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Nothing says summer like a bright strawberry and spinach salad. The crunch of the leaves mixed with the freshness of the fruit come together to create the perfect lunch on a hot summer’s day.

Make sure to make your very own Grilled Avocado & Pico de Gallo for this recipe, as well as your very own Poppy Seed Dressing!

Strawberry Spinach Salad

Salads are a summer staple, and this Strawberry and Spinach Salad will be the perfect addition to your répertoire as the weather warms up and the sun comes out.

No one wants to spend hours in a hot kitchen watching the sun out of the window, wishing they could be outside enjoying the heat. This is why salads are the perfect summer dish; they are quick to throw together and rarely involve turning the heat on in the kitchen.

The big problem with salads, though, is that they can become boring. Within a few weeks of summer, most of us have become bored with eating shredded lettuce leaves mixed with tomato slices, vinaigrette, and any other cold veggies found in the leftover part of your fridge.

It doesn’t have to be this way, however. There is an endless list of ways to make salads fun using ingredients that can be found in most kitchens.

This Strawberry and Spinach Salad is an excellent example of how a basic salad can be turned into a satisfying meal that you will find yourself craving even when fall comes around.

Strawberry Spinach Salad Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Spinach

• Strawberries

• Almonds

• Feta cheese

• Red onion

• Grilled Avocado

• Batch of Poppy Seed Dressing

How To Make Strawberry Spinach Salad

• Slice the onions and place them in a bowl of water to help extract some of the raw onion flavors and set aside

• Rinse the spinach and trim off any thick, woody stems

• Pat the spinach dry using paper towels

• Remove the onions from the water and also pat dry, and add them to a large bowl; mix in the spinach, strawberries, and feta and toss them all gently

• Prepare the poppy seed dressing and pour it all over the salad and toss lightly

• Sprinkle the slivered almonds on top, add your grilled avocado, and then serve

Can You Use Other Fruits?

Strawberries are definitely the perfect fruit for this salad. The sweetness of the strawberries brings a brightness to the savory flavors within the salad that is hard to beat. Strawberries also pair perfectly with the salty tang the feta cheese adds to each bite.

Saying this, there is no reason not to make this salad simply because you do not have any strawberries on hand. Several other fruits work well with the flavors in this salad and can easily be used as a substitute.

Blueberries are one of the best alternatives as they do not alter the sweetness of the salad and still have the distinct berry taste that makes strawberries perfect in this summer salad.

One of the nice things about using blueberries is that they are one of the easiest fruits to freeze as they keep their texture when defrosted. This is why blueberries are an excellent backup fruit as they can be kept in the freezer for months, ready for when they are needed.

Simply take your blueberries out of the freezer when you start preparing the salad, and they will be ready to eat by the time everything else has come together.

Pomegranates also work well in this salad. While pomegranates lack the texture of summer berries and bring a very different profile to the dish, they pair surprisingly well with the feta cheese bringing out the same sweet and salty tang.

How To Prepare The Onions

Some people love raw onions and will add them to almost any dish they can. However, for many people, raw onions have a sharp taste that can linger for hours after eating them. In the most extreme of cases, raw onions can cause actual discomfort, putting people off from eating them.

Onion contains a compound called lachrymatory factor synthase, which is released when cut. It is this compound that causes the infamous eye-watering when cutting large quantities of onions. The sulfur-based compound is also the cause of the bad taste that some people experience when eating raw onions.

The good news is that it is possible to limit the effect of the sulfur found in raw onions so that they can be enjoyed in salads without having to deal with the horrible aftertaste.

Start by preparing your onion at least half an hour before the rest of your salad, ensuring enough time for this method to work. 

Cut your onions to the size and shape you want on your salad. Then, place your onions in an ice-cold bowl of water and leave for a minimum of thirty minutes. If you are someone who really dislikes the aftertaste of raw onions, you can leave them even longer.

Once the rest of your salad is prepared, remove your onions from the water using a colander so that you do not transfer the water into your salad. You can then top your salad with the onions and enjoy the raw crunch of the onions without harsh taste.

Another option is to let your cut raw onions sit in vinegar for a few minutes before eating. While this method is much quicker, it will add a slightly pickled taste that can alter the overall taste of your salad.

Looking for more summer-themed Salad recipes? Try these out:

• The Best Basic Tossed Salad

• Kiwi, Lime & Strawberry Salad

• Cucumber Salad with Tomato and Dill

Happy Cooking

Love,

Karlynn

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