Ingredients
Salad
- 5 oz container fresh spinach (about 6 cups)
- 1 pint fresh strawberries (about 2 cups, quartered)
- 1 cup chopped almonds
- 1/4 cup toasted quinoa (cooled)
- 1/4 cup fresh mint, chopped
Dressing
- 1/4 cup olive oil
- Juice of 1 lime
- 1/2 teaspoon honey
- Salt and pepper, to taste
Instructions
- Make the dressing: Place olive oil, lime juice, honey, and fresh mint into a blender. Blend on high speed until the dressing is smooth and well combined. Taste and season with salt and pepper as desired.
- Assemble the salad: In a large bowl, add the fresh spinach leaves. Top with the quartered strawberries, chopped almonds, and cooled toasted quinoa for added crunch and nutrition.
- Toss and serve: Pour the prepared dressing over the salad ingredients in the bowl. Toss gently to coat everything evenly with the dressing. Serve immediately for best freshness or refrigerate up to two hours before serving.
Notes
- To toast quinoa, cook quinoa according to package instructions, then spread it on a baking sheet and toast in a preheated 350°F oven for about 10 minutes until slightly crispy and golden. Let it cool before adding to the salad.
- For a nuttier flavor, lightly toast the almonds before adding to the salad.
- This salad is best served fresh to maintain the crispness of the spinach and strawberries.
- Honey can be substituted with maple syrup for a vegan option.
- Leftover salad is not recommended as the spinach might wilt and dressing may make it soggy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (for toasting quinoa, optional)
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
