I created this recipe to highlight strawberries as its main ingredient and used other flavors to compliment and elevate the sweetness from the berries. I recommend making this salad during summer when strawberries are in season and most flavorful. It is a simple dish that only requires a few items, but it’s very well-balanced and can be prepared as an appetizer or main course for lunch.
I prefer to use spinach as the base for this salad since it has a mild taste and is not overpowering. The shaved parmesan adds a savory note to the dish, which helps balance the sweetness from the strawberries. Using toasted pecans instead of croutons help keep the salad low-carb, but adds a crunchy texture to every bite.
The dressing is creamy and light and compliments all the other flavors. The basil adds a hint of herby freshness to the salad and the lemon juice helps brighten the whole dish. The dressing can be prepared up to two days in advance and refrigerated in an airtight container.
Spinach Strawberry Salad
Course: Appetizers, SaladsDifficulty: Easy2
servings15
minutesA simple summer salad that is perfect as a meal or appetizer.
Ingredients
- Salad Dressing
1/3 cup mayonnaise
2 tbsp lemon juice
1/3 cup basil leaves
2 tbsp grated parmesan
Salt and pepper to taste
- Salad
5-6 cups of baby spinach
2 cups strawberries hulled and halved
1/2 cup toasted pecans
1/4 cup shaved parmesan
Directions
- Place mayo, lemon juice, basil, grated parmesan in a blender and blend until smooth. Add salt and pepper to taste.
- Place spinach in a large bowl. Pour the desired amount of dressing on the spinach and mix well (save some dressing to drizzle on top of the salad in step 3).
- Transfer spinach to a serving platter. Top with strawberries, pecans, and shaved parmesan. Drizzle more dressing on top and serve chilled.
Notes
- Dress the spinach right before serving the salad to prevent it from wilting.
- You can prepare the dressing ahead of time and keep refrigerated in an airtight container for one day.
