Strawberry Spinach Salad is full of the vibrant produce you can find in the spring and summer here in Sunny Southern California.
Plump, juicy strawberries are one of life’s greatest pleasures, right? They’re so perfect on their own, dipped in chocolate, made into a pie, or thrown into a fresh and crunchy salad.
The best way in my opinion, to make a salad, is with lots of different textures. Salads can sometimes be boring or dissatisfying. One look at this colorful beauty and I think you know that’s not the case here!
This recipe is part of our The Velveteen Rabbit dinner menu.
So What Have We Got Here in this Strawberry Spinach Salad?
Strawberries. As the name implies, this salad is full of them. An entire pound, to be exact. Of course, peak season sweet and juicy strawberries are the best.
Spinach. I use baby spinach because it is everywhere! It is everywhere because it had a fairly mild flavor and texture that can pair with tons of foods. It’s a really great way to get a very healthy green vegetable into your diet.
Radishes. Didn’t see that one coming, did you? Radishes are super crisp, fresh, and peppery. The peppery flavor adds a really exciting contrast to the sweetness from the strawberries.
Toasted Hazelnuts. You can swap these out for just about any favorite nut or seeds. I am partial to hazelnuts, but they are expensive, so they only make an occasional appearance here.
Balsamic Lime Vinaigrette. Balsamic vinegar is sweet, tangy and smooth. The flavors are heightened by the addition of fresh lime juice and honey. Just a touch of salt brings it all together.
Now throw it all into a bowl, toss to combine, and tag me @chefsarahe in all your delicious pics!
- 5 ounces baby spinach
- 1 pound strawberries
- 3 small radishes (about 1/2 cup sliced)
- 1/2 cup chopped hazelnuts
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 2 teaspoons honey
- sea salt
- Place the spinach in a large mixing bowl.
- Use a pairing knife to cut the stem off the strawberries and slice into quarters. Add to the mixing bowl.
- Place the chopped hazelnuts in a small saute pan over medium heat. Toast, stirring constantly, until lightly brown and fragrant, about 5 minutes. Allow to cool while you mix the dressing.
- In a small bowl or cup, whisk together the olive oil, balsamic vinegar, lime juice, honey, and pinch of sea salt.
- Add the hazelnuts and dressing to the mixing bowl and toss to combine well.
- Serve with another pinch of sea salt on top of the salad.