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Recipe from Simpler Savory

The recipe

Low Carb Strawberry Spinach Salad

Prep
15 min
Cook
5 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
260

2× the original author values. Recipe yield: 4 servings.

calories
520

3× the original author values. Recipe yield: 4 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 6 cups baby spinach — rinsed and well dried
  • 1 1/2 cups strawberries — hulled and thinly sliced
  • 1 ripe avocado — halved, pitted, and sliced
  • 1 cup cucumber — thinly sliced (English or Persian)
  • 1/4 cup red onion or shallot — paper-thin slices, rinsed briefly under cold water
  • 1/2 cup toasted nuts — pecans, walnuts, or sliced almonds
  • 1/3 cup goat cheese or feta — crumbled
  • 2 tablespoons fresh herbs — mint or basil, torn
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar or white balsamic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice — freshly squeezed
  • 1 teaspoon shallot or garlic — finely minced
  • 1/8 teaspoon liquid monk fruit (optional) — or 1 mashed ripe strawberry for natural sweetness
  • 1/2 teaspoon kosher salt — plus more to taste
  • 1/4 teaspoon black pepper — freshly ground

Instructions

  1. In a small bowl, whisk olive oil, vinegar, Dijon, and lemon juice until slightly emulsified.
  2. Stir in minced shallot or garlic, salt, and pepper. Add liquid monk fruit or mash 1 strawberry into the dressing if your berries are very tart.
  3. Rinse baby spinach and spin completely dry so the vinaigrette clings and the salad stays crisp.
  4. Thinly slice strawberries and cucumbers; slice avocado in the peel and scoop; shave onion or shallot paper-thin and briefly rinse to mellow.
  5. Toast pecans, walnuts, or almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a plate to cool.
  6. Add spinach to a large bowl and sprinkle with a pinch of salt to wake up the greens.
  7. Add cucumbers and onion. Drizzle about two-thirds of the dressing around the bowl’s edge and gently toss to coat.
  8. Fold in strawberries and avocado, then most of the toasted nuts and cheese. Toss very gently to keep berries intact.
  9. Add more dressing if needed, then top with remaining nuts, cheese, and torn mint or basil. Grind black pepper to taste and serve right away.

Notes

Best enjoyed immediately after tossing. For meal prep, store components separately: dry spinach and herbs in a towel-lined container (up to 3 days), sliced strawberries in an airtight container (up to 2 days), dressing in a jar (up to 1 week), and toasted nuts at room temperature (up to 5 days). Slice avocado just before serving; if prepping ahead, rub with lemon and wrap tightly, noting some browning may occur.

Source: https://simplersavory.com/low-carb-strawberry-spinach-salad/