Strawberry Spinach Salad
This Strawberry Spinach Salad is a sweet, delicious and refreshing summer salad. Made with juicy strawberries, toasted almonds and balsamic vinaigrette.
Servings 4 people
- 1/2 cup slivered almonds
- 5 oz spinach
- 16 oz strawberries sliced
- 1/2 red onion thinly sliced
- 4 baby cucumbers or regular sized, sliced
- pinch sea salt
- pinch pepper
For the balsamic vinaigrette:
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- 1 clove garlic finely chopped
- 1/4 tsp sea salt
Preheat oven to 350F (176C). Sprinkle slivered almonds onto a baking tray, spreading to even and toast for 6 minutes, or until lightly golden. Set aside.
In a large mixing bowl combine spinach, sliced strawberries, red onion and baby cucumbers.
Prepare balsamic vinaigrette in a jar by combining balsamic vinegar, olive oil, dijon mustard, maple syrup, chopped garlic and sea salt. Cover with lid and shake well to combine.
Pour half the balsamic vinaigrette over salad and toss to combine. Sprinkle with toasted almonds, and sprinkle generously with a pinch of sea salt and pepper.
Reserve remaining balsamic vinaigrette to make this salad again. Keep stored in fridge for up to 2 weeks.
Nutritional information is a rough estimate.
Calories: 350kcal | Carbohydrates: 26g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Sodium: 228mg | Potassium: 912mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3553IU | Vitamin C: 87mg | Calcium: 142mg | Iron: 3mg