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If you ask me, fruit and greens are a perfect match.
This fresh strawberry spinach salad brings together sweet berries and tender baby spinach in a way that just works. The creamy yogurt dressing adds a nice tang that ties everything together.
I love how the juicy strawberries play off the leafy spinach – it’s like they were meant to be friends. And that homemade yogurt dressing? It’s lighter than the usual vinaigrettes but still adds plenty of flavor.
It’s exactly the kind of salad I crave when the weather warms up – light, refreshing, and simple to toss together.
Why You’ll Love This Strawberry Spinach Salad
- Quick preparation – This salad comes together in just 10-15 minutes, making it perfect for busy weekday lunches or last-minute dinner sides.
- Protein-packed – With hard-boiled eggs and Greek yogurt dressing, this salad keeps you satisfied longer than typical leafy greens.
- Fresh ingredients – The combination of crisp spinach, sweet strawberries, and zesty red onion creates a perfect balance of flavors using simple, wholesome ingredients.
- Health-conscious choice – This salad is loaded with nutrients from the spinach and berries, while the Greek yogurt dressing offers a lighter alternative to traditional creamy dressings.
What Kind of Spinach Should I Use?
For this salad, baby spinach leaves are your best bet since they have a milder flavor and more tender texture compared to mature spinach leaves. You’ll find baby spinach sold both loose and in bags or plastic containers in the produce section – either option works great for this recipe. If you can only find regular spinach, that’s okay too, just be sure to remove any tough stems and tear any particularly large leaves into bite-sized pieces. Fresh is definitely the way to go here since frozen spinach will be too wet and mushy for a crisp salad.
Options for Substitutions
This fresh salad recipe is super adaptable – here are some easy swaps you can try:
- Spinach: You can easily swap spinach with other leafy greens like arugula, mixed spring greens, or baby kale. Just keep in mind that kale might need a quick massage with olive oil to soften it up.
- Cilantro: Not everyone loves cilantro! Feel free to use fresh parsley, basil, or mint instead – or skip the herbs altogether if you prefer.
- Strawberries: Other berries work great here too – try raspberries, blueberries, or even sliced peaches when in season.
- Greek yogurt: Regular plain yogurt works fine – just strain it in a coffee filter for 30 minutes to thicken it up. For a dairy-free option, try coconut yogurt.
- Red onion: Swap with shallots for a milder flavor, or green onions for a different kind of bite. If raw onions aren’t your thing, try quick-pickling them in some vinegar for 10 minutes.
- Croutons: No croutons? Try toasted nuts, sunflower seeds, or even crushed tortilla chips for that needed crunch factor.
Watch Out for These Mistakes While Making
The biggest challenge when making a spinach salad is ending up with wilted, soggy leaves – to keep your greens crisp, make sure to thoroughly dry the spinach after washing and only add the dressing right before serving.
When it comes to the yogurt dressing, a common mistake is adding it while it’s still cold from the fridge, which can make it too thick and difficult to spread – let the yogurt come to room temperature for about 15 minutes and whisk it well with the olive oil for a smoother consistency.
Another key error is cutting the strawberries too far in advance, as they can release excess moisture and make your salad watery – instead, slice them just before serving and consider tossing them in a tiny bit of lemon juice to prevent browning.
For the best texture contrast, add the crunchy elements like croutons last, and if you’re meal prepping, store the components separately and assemble just before eating to maintain the perfect fresh crunch.
What to Serve With Strawberry Spinach Salad?
This fresh and creamy salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled chicken breast or salmon – the protein pairs perfectly with the sweet strawberries and tangy yogurt dressing. For a vegetarian option, add some chickpeas or quinoa to make the salad more filling, or serve it with a warm piece of crusty bread to soak up any extra dressing. If you’re hosting a lunch, this salad goes really well with a bowl of chilled gazpacho or a light mushroom soup on the side.
Storage Instructions
Keep Fresh: For the best results, store the salad components separately. Keep your washed and dried spinach leaves in a container lined with paper towels – they’ll stay crisp for up to 5 days. The dressing can go in a separate jar in the fridge for up to a week. Slice strawberries and onions just before serving to keep them at their best.
Prep Ahead: You can prep most components of this salad in advance! Mix up the yogurt dressing and boil the eggs up to 3 days ahead. Store the croutons in an airtight container at room temperature to keep their crunch. When you’re ready to eat, just toss everything together for a fresh, crispy salad.
Assembly Tips: Once dressed, this salad is best enjoyed right away. If you’re packing it for lunch, layer the ingredients in a container with the spinach on top and the dressing in a separate container. This keeps everything fresh until you’re ready to eat!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-50 g
- Fat: 35-40 g
- Carbohydrates: 30-35 g
Ingredients
- 4 cups fresh spinach leaves
- 1/2 cup fresh cilantro leaves
- 5 whole strawberries
- 2 hard-boiled eggs
- 1/2 a red onion
- 1/2 cup crunchy croutons
- 1 cup plain greek yogurt
- 2 tablespoons olive oil
Step 1: Prepare the Base of the Salad
In a big bowl, combine fresh spinach leaves and half of the cilantro.
This creates the base for your vibrant salad and provides a fresh, green backdrop for the additional ingredients.
Step 2: Slice and Add Additional Ingredients
Slice the strawberries, red onion, and boiled eggs.
Add these sliced ingredients to the bowl with the spinach and cilantro.
Toss in some croutons for added crunch.
Set the salad aside while you prepare the dressing.
Step 3: Make the Cilantro-Yogurt Dressing
Finely chop the remaining cilantro leaves and place them into a small bowl.
Add Greek yogurt and olive oil to the bowl.
Mix these ingredients together until they are well combined, forming a creamy dressing.
Step 4: Dress the Salad and Serve
Drizzle the cilantro-yogurt dressing over the top of the salad.
Toss gently to ensure the dressing coats all the ingredients evenly.
Once dressed, your salad is ready to serve.
Enjoy this refreshing and flavorful dish!