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Strawberry Salad Recipe
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
Cook Time 6 minutes
Total Time 21 minutes
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.