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A fresh and vibrant strawberry spinach salad featuring sweet strawberries, tender baby spinach, fresh mint, salty feta, toasted almonds, and a lively lemon-balsamic dressing. Ready in about 15 minutes, perfect as a light main or a side dish.

Ingredients

Scale
  • Juice of 1 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil (for dressing)
  • 1/2 cup sliced almonds
  • 1 tablespoon extra-virgin olive oil (for toasting almonds)
  • 6 ounces baby spinach
  • 1 pound strawberries, trimmed and thinly sliced
  • 2 small shallots, thinly sliced
  • 1/2 cup fresh mint, coarsely chopped
  • 1/4 cup crumbled feta cheese, plus extra for serving (optional)

Instructions

  1. Wash strawberries gently, hull them, and thinly slice.
  2. Peel the shallots and thinly slice.
  3. Crumble about 1/4 cup feta cheese.
  4. Stack mint leaves, roll them, and coarsely chop or tear into pieces.
  5. Make the dressing: combine lemon juice, balsamic vinegar, honey, about 3/4 teaspoon kosher salt, and a pinch of black pepper; whisk while slowly drizzling in 1/4 to 1/3 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning as needed.
  6. Heat 1 tablespoon olive oil in a skillet over medium heat; add sliced almonds and toast, stirring often, until golden and fragrant (about 5 minutes). Remove from heat and let cool.
  7. Dry the baby spinach thoroughly.
  8. In a large bowl, toss baby spinach with sliced strawberries, shallots, and chopped mint.
  9. Drizzle the dressing over the salad and gently toss to coat the leaves.
  10. Fold in toasted almonds and crumbled feta, tossing lightly to combine.
  11. Serve immediately.

Notes

Store dressing in an airtight container in the fridge for up to 4–5 days; shake before use., Toasted almonds keep in an airtight container at room temperature for 1–2 weeks or refrigerated longer., Whole strawberries stay fresh 2–3 days refrigerated; sliced strawberries best eaten within 1–2 days., Baby spinach unwashed keeps 3–5 days in the fridge; once dressed, eat within 1–2 hours for best freshness., Make-ahead: toast almonds, slice shallots, and whisk dressing up to a day before; store separately and combine before serving.

Nutrition

Find it online: https://gingerbaking.com/strawberry-spinach-salad-the-mediterranean-dish/