This spinach strawberry salad recipe is healthy, refreshing, colorful, and so easy to assemble! It comes together in less than 10 minutes and makes a great lunch or dinner side dish!

a grey bowl with spinach leaves, sliced strawberries, crumbled feta cheese and walnuts

Why you will love this recipe

This spinach strawberry salad is so quick to assemble! It’s ready in less than 10 minutes.

You will only need five ingredients and a super simple dressing.

It’s healthy and refreshing.

This salad is a great side dish to any meal.

a grey bowl with spinach, strawberries, feta cheese and walnuts. A small bowl with more strawberries, two plates and three forks and a kitchen towel on top of a backdrop

Ingredients for this recipe

Spinach: We’ve used baby spinach leaves.

Strawberries: Cut the strawberries in halves or into quarters.

Avocado: Add sliced or cubed.

Walnuts: Add chopped walnuts for crunchiness.

Feta cheese: Use crumbled feta cheese. You can leave it out for a vegan option or replace it with vegan cheese.

Dressing: A mix of extra virgin olive oil, balsamic vinegar, salt, and black pepper.

a grey salad bowl with spinach, strawberries, feta cheese and walnuts. A small bowl with more strawberries, two plates and three forks and a kitchen towel on top of a backdrop

How to make this recipe

Add all the ingredients into a large mixing bowl.

Drizzle the olive oil, balsamic vinegar and season with salt and pepper.

Toss everything to combine and serve immediately.

FAQ

Do you cut the stems of spinach?

If you’re not using baby spinach leaves to assemble this salad, we suggest that you cut the stems and only use the leaves.

Stems are edible, but they are a bit tough and bitter, so it is better to leave them out.

How long will spinach salad keep?

Spinach and strawberries wilt very fast. We suggest that you make this salad on the same day as you plan to eat it.

You can make a few hours before to save you time. In this case, store in the fridge apart from the dressing until serving.

Tips for making this recipe

Use extra virgin olive oil: Extra virgin olive oil is healthier and tastes better than regular olive oil.

When making ahead: Store the dressing in a different container and mix with the salad only when serving.

Prevent the avocado from turning brown: If you’re making this salad ahead, brush the avocado with lemon juice to prevent it from turning brown.

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