Strawberry Salad Recipe

Let me tell you, this salad blew me away the first time I made it. I was looking for something light but still exciting, and this Strawberry Salad Recipe hit the spot! With fresh greens, juicy strawberries, crunchy cucumbers, and a tangy balsamic vinaigrette, it was the perfect combo of sweet and savory. 

The toasted almonds added just the right crunch, and it came together in under 25 minutes. If you love colorful, flavor-packed dishes—or even if you’re deep into a Hungarian Chicken Paprikash Recipe binge—this salad is a must-try addition to your meal plan.

Additional Tips for Making This Recipe Even Better

After making this salad a few times, I picked up a few tricks to elevate it from good to great. Here are my personal tips for the best results:

• Use freshly toasted almonds. I found that toasting them just before serving brings out their natural oils and makes them extra crunchy.
• Soak red onion slices. Soaking the onion in cold water for 10 minutes reduces the sharp bite and makes them milder for salad.
• Dress just before serving. Pour the vinaigrette just before eating to avoid soggy spinach.
• Balance the dressing. If your strawberries are super sweet, add a touch more mustard to balance the vinaigrette.
• Add a protein. I’ve added grilled chicken or shrimp on top for a heartier meal—it’s perfect for lunch!

Creative Variations to Try at Home

One thing I love about this salad is how easy it is to customize. Whether you’re tweaking it for dietary needs or just changing things up, the possibilities are endless. You’ll find this recipe fits in beautifully with other salad recipes you might already love.

• Dairy-free upgrade: Add avocado slices for creaminess without dairy.
• Sugar-free dressing: Swap the maple syrup for a few crushed strawberries in the vinaigrette.
• Add some cheese: A handful of crumbled feta or goat cheese adds creamy, tangy contrast.
• Extra crunch: Toss in roasted sunflower seeds or pumpkin seeds along with the almonds.
• Fruit swap: Try blueberries or raspberries if strawberries aren’t in season.

Must-Have Tools to Make This Recipe a Breeze

You don’t need fancy equipment for this salad, but a few basics make it easier and more enjoyable to prepare.

• Baking tray: Perfect for evenly toasting the slivered almonds.
• Large mixing bowl: To toss all your ingredients together without spilling.
• Mason jar or lidded container: Great for shaking the vinaigrette without making a mess.
• Sharp knife: Essential for slicing strawberries, cucumbers, and onions cleanly.
• Cutting board: Keeps everything neat and your counters clean.

How to Serve Strawberry Salad for Maximum Impact

This vibrant salad is so visually beautiful that it almost feels like cheating to serve it—it looks way fancier than it is! I love laying it out in a shallow salad bowl or platter to show off the colors. Arrange the strawberries on top for a pop of red, and sprinkle the almonds last for that lovely crunch.

You can also garnish it with a sprig of mint or edible flowers for special occasions. If you’re serving it alongside heartier meals, it pairs deliciously with grilled chicken or something rich like a Cajun Chicken and Sausage Gumbo Recipe for a contrast of flavors.

How to Store Your Leftovers (If You Have Any!)

• Refrigerating: Store any undressed salad in an airtight container in the fridge for up to 2 days. Once dressed, it’s best eaten within a few hours.
• Freezing: Freezing isn’t ideal for this salad since the spinach and strawberries won’t hold up well when thawed.
• Restoring: If your greens look a bit limp the next day, try reviving them by placing in ice-cold water for 10 minutes before serving.

Why You’ll Love This Strawberry Salad

If you’re still wondering whether to give this recipe a go, here’s what makes it a total keeper:

• Quick and Easy: You can prep and serve it in just about 20 minutes.
• Versatile: Works as a side dish, a light meal, or even a colorful party addition.
• Healthy and Fresh: Packed with fiber, vitamins, and heart-healthy fats.
• Beautiful to Serve: The vibrant strawberries and greens make it a stunning dish.
• Customizable: Easily adapt it to your taste, dietary needs, or what’s in season.

Important Details to Help You Nail This Recipe

This salad is all about freshness, balance, and timing. Use the freshest ingredients you can find, especially the strawberries—they’re the star here! Make sure your spinach is crisp, not wilted, and use baby cucumbers if available for the best crunch.

The vinaigrette is super easy to shake up in a jar and keeps well in the fridge for a few days, so you can even prep it ahead of time. Don’t forget to toast your almonds fresh—they add a whole layer of flavor you don’t want to skip.

Nancy

Strawberry Salad Recipe

This fresh, vibrant salad is the perfect addition to any summer table—whether you’re planning a sunny picnic, celebrating the 4th of July, or hosting a casual BBQ. With juicy strawberries, crisp cucumbers, toasted almonds, and a tangy homemade vinaigrette, it’s a beautiful, flavorful dish that comes together quickly.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4

Course: Salad

Calories: 210

Ingredients Method

Ingredients

  

• For the Salad:
• ½ cup slivered almonds – Toasting them adds crunch and a rich nutty flavor.
• 5 ounces fresh spinach – Use baby spinach or tender mature leaves but avoid frozen spinach.
• 16 ounces strawberries sliced – Use ripe, fresh berries for sweetness and color.
• ½ red onion thinly sliced – Adds sharp contrast and beautiful color; soak in water if you want a milder taste.
• 4 baby cucumbers sliced – These are extra crisp and less watery than regular cucumbers.
• For the Balsamic Vinaigrette:
• ¼ cup balsamic vinegar – Choose aged vinegar for deeper flavor.
• ⅓ cup olive oil – Extra virgin works best for a rich fruity undertone.
• 1 tablespoon Dijon mustard – Helps emulsify the dressing while adding tang.
• 2 teaspoons pure maple syrup – Adds a natural sweetness without refined sugar.
• 1 clove garlic finely chopped – Fresh garlic brings depth; mince very fine to avoid overpowering bites.
• ¼ teaspoon kosher or fine sea salt – Enhances all the flavors; adjust to taste.

Method

 

1. Start by preheating your oven to 350°F. Spread the slivered almonds evenly on a baking tray. Toast them in the oven for about 6 minutes, or until they are lightly golden and fragrant. Keep an eye on them—they can burn quickly! Once toasted, remove from the oven and set aside to cool.
2. While the almonds are cooling, place the fresh spinach into a large mixing bowl. Add the sliced strawberries, thinly sliced red onion, and crisp cucumber slices. Gently toss them together with clean hands or salad tongs to evenly distribute the ingredients and keep the delicate items like strawberries from getting bruised.
3. In a mason jar or any container with a tight lid, combine balsamic vinegar, olive oil, Dijon mustard, maple syrup, chopped garlic, and salt. Secure the lid and shake vigorously for about 15–20 seconds, or until the dressing looks emulsified and smooth. Taste and adjust seasoning if needed—more syrup if too tangy, or more mustard if too mild.
4. Pour about half of the vinaigrette over the salad and toss gently to coat everything evenly. You can always add more dressing later if needed. Just before serving, sprinkle the toasted almonds over the top for a satisfying crunch. Serve immediately to maintain the fresh texture of the spinach and strawberries.