Too hot to turn on the oven? This one is for you. This strawberry spinach salad is the ultimate summer refresher. It is bright, light, and ready in minutes. You will love how the sweet berries pop against the greens. It is the perfect way to enjoy garden-fresh produce right now.
Why This Recipe Is a Winner
This recipe is a winner because it balances flavors perfectly. You get creamy avocado, crunchy pecans, and tangy goat cheese. It is a nutritious powerhouse that feels like a treat. Perfect for a quick healthy reset after a busy weekend.
Your family will actually ask for seconds of these greens. Plus, it only takes 15 minutes to assemble. It is budget-friendly and uses simple ingredients. This salad makes healthy eating feel easy and delicious.
Simple Method
Making this salad is incredibly simple and stress-free. You just whisk a quick dressing and toss everything together. There is absolutely no cooking required for this meal. Even if you are a beginner, you can master this. It is all about layering fresh ingredients for the best bite.
Ingredients You’ll Need
These ingredients are mostly pantry staples and seasonal produce at its best.
- 6 cups fresh baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 1 large avocado, pitted and diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup pecans, toasted
- 1/4 cup goat cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
- In a large salad bowl, combine the fresh baby spinach, sliced strawberries, and thinly sliced red onion.
- Drizzle the balsamic vinaigrette over the salad and toss gently to coat the leaves evenly.
- Top the salad with the diced avocado, toasted pecans, and crumbled goat cheese just before serving to maintain texture.
- Serve immediately at room temperature.
Best Ways to Enjoy It
Serve this as a light lunch on the patio. It pairs beautifully with grilled chicken or a crusty baguette. For a healthy weeknight dinner, add some grilled shrimp. Set the table, pour a cold drink, and enjoy the sun. It is the perfect way to end a warm day.
Keep It Fresh
This salad is best enjoyed fresh to keep the leaves crisp. You can store the dressing in a jar for five days. Keep the fruit and greens separate until you are ready to eat. If you have leftovers, eat them within a few hours. Make-ahead tips: prep the dressing and slice the onions in advance.
Tips for Best Results
- Toast your pecans for a deeper, nuttier flavor.
- Don’t skip the Dijon mustard; it helps the dressing stay together.
- Add the avocado at the very last second to prevent browning.
- Use a ripe but firm avocado so it holds its shape.
- Swap pecans for walnuts if that is what you have.
- Add a handful of fresh summer blueberries for extra color.
- Slice the red onions very thin so they aren’t too strong.
Ways to Switch It Up
- Add grilled chicken for a more filling meal.
- Use feta cheese instead of goat cheese for more tang.
- Swap honey for maple syrup for a vegan-friendly version.
- Try baby kale instead of spinach for a heartier base.
Common Questions
Can I make this ahead of time?
You can prep the components ahead of time. Keep the dressing, fruit, and greens in separate containers. Toss everything together just before you plan to eat.
What if I don’t have pecans?
Walnuts or sliced almonds are excellent substitutes. You can even use sunflower seeds for a nut-free option. Just make sure to toast them for the best crunch.
Will kids eat this?
Most kids love the sweetness of the strawberries and honey. If they are picky, serve the ingredients in separate piles. It makes the meal feel fun and approachable for them.
I hope this fresh salad brings a little sunshine to your table. It is my favorite way to stay cool during the warm summer months. Happy cooking!
— Lidia
Refreshing Strawberry Avocado Spinach Salad
Ingredients
- 6 cups fresh baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 1 large avocado , pitted and diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup pecans , toasted
- 1/4 cup goat cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon hone y
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
- In a large salad bowl, combine the fresh baby spinach, sliced strawberries, and thinly sliced red onion.
- Drizzle the balsamic vinaigrette over the salad and toss gently to coat the leaves evenly.
- Top the salad with the diced avocado, toasted pecans, and crumbled goat cheese just before serving to maintain texture.
- Serve immediately at room temperature.
