There’s nothing like the first bite of a summer salad that bursts with fresh flavors. This fresh strawberry spinach salad with lemon has been my go-to for years, ever since I brought it to a potluck and watched it disappear before the main dishes! The sweet strawberries and tangy lemon dressing create this perfect balance that makes you want to keep coming back for more. It’s the kind of salad that makes people say, “Oh wow, can I get the recipe?” every single time. I love how it’s light yet satisfying – the kind of dish that feels like sunshine on a plate. Perfect for those lazy summer evenings when you want something refreshing but don’t feel like cooking. Check out more of my favorite light summer dinners if you’re looking for easy, seasonal meals.
Why You’ll Love This Fresh Strawberry Spinach Salad with Lemon
Oh my goodness, where do I even start? This salad is my absolute favorite summer side dish, and here’s why you’ll adore it too:
- Lightning fast – You can throw it together in 15 minutes flat (perfect when you’re starving after a long day!)
- Bursting with flavor – The sweet strawberries and zesty lemon dressing create this magical sweet-tart combo that’ll make your taste buds dance
- Super fresh ingredients – Just look at that vibrant green spinach and ruby red strawberries (it’s basically edible sunshine)
- Crazy healthy – Packed with vitamins and antioxidants, but you’d never guess because it tastes so darn good
- Summer in a bowl – This is the salad I crave when the temperatures rise and I want something cool and refreshing
Trust me, once you try this, it’ll become your new go-to for picnics, BBQs, or just because it’s Tuesday!
Ingredients for Fresh Strawberry Spinach Salad with Lemon
Gathering the right ingredients is what makes this salad sing! I’ve learned through years of making this that quality really matters here. Fresh, vibrant ingredients create that “wow” factor you’re looking for.
For the Salad
You’ll want:
- 6 cups fresh baby spinach – Look for those bright green leaves without any yellowing (I always give mine an extra rinse and spin dry)
- 2 cups fresh strawberries, sliced – Get the ripest, reddest berries you can find (trust me, they make all the difference)
- 1/4 cup sliced almonds, toasted – That toasty crunch is everything in this salad
For the Dressing
The magic sauce:
- 3 tbsp olive oil – A good extra virgin variety makes it shine
- 2 tbsp freshly squeezed lemon juice – Don’t even think about the bottled stuff!
- 1 tbsp honey – Just enough sweetness to balance the tart
- 1/4 tsp salt & 1/4 tsp black pepper – These bring all the flavors together
See? Simple ingredients, but when they come together… oh my!
How to Make Fresh Strawberry Spinach Salad with Lemon
Now for the fun part—bringing this gorgeous salad together! The secret is in treating each ingredient with love (yes, I actually talk to my vegetables). The whole process takes less time than it takes to preheat an oven, and the results? Magic every time.
First things first – grab your biggest, prettiest bowl (you know, the one that makes food photos beautiful). Toss in your fresh baby spinach, those ruby red strawberry slices, and those golden toasted almonds. Pro tip: if you want your salad Instagram-ready, arrange a few strawberry slices on top with the points facing up – it makes such a difference!
Now for the dressing – this is where I get a little bossy. Use a whisk and really go to town mixing the olive oil, fresh lemon juice, honey, salt, and pepper. You’ll know it’s ready when the honey dissolves completely and the dressing emulsifies into this gorgeous golden liquid. Warning: you’ll want to drink it with a straw (I may or may not have done this).
Here’s the crucial part – pour that lemony goodness over your salad and toss it oh-so-gently with your hands. Think of how you’d handle a newborn kitten – that’s the delicate touch tender spinach leaves need. Overmixing leads to sad, wilted greens, and we don’t want that! For more summer salad inspiration, check out my Greek orzo salad that pairs beautifully with this.
The moment it’s perfectly coated, serve immediately. Watching the sunlight catch the dressing on those leaves? Pure food poetry. Wait until you see the smiles when your friends and family take that first bright, refreshing bite!
Tips for the Best Fresh Strawberry Spinach Salad with Lemon
After making this salad more times than I can count, here are my absolute can’t-skip tips for making it perfect every single time:
Toast those almonds! Don’t just toss them in raw – a quick toast in a dry pan brings out this incredible nutty flavor and gives the salad that satisfying crunch we all love. Just keep an eye on them – they go from golden to burnt faster than you’d think!
Pick ripe strawberries – I’m talking deep red, slightly soft berries that smell like summer. Underripe ones just won’t give you that sweet burst of flavor against the tangy dressing.
Dress it at the last minute – Spinach wilts fast, so wait until you’re ready to serve before tossing it with that gorgeous lemon dressing. Nobody likes a soggy salad!
Toss it like you mean it – But gently! Use your hands to lightly coat every leaf without crushing those delicate berries. It makes all the difference.
Variations for Fresh Strawberry Spinach Salad with Lemon
Oh, the fun you can have with this salad! Here are my favorite ways to mix it up when I’m feeling adventurous (or just using what’s in my fridge):
- Crumbled feta or goat cheese – That salty tang against sweet strawberries? Heaven.
- Creamy avocado slices – Adds richness that makes it feel almost decadent.
- Maple syrup instead of honey – For my vegan friends, it works beautifully!
- Candied walnuts – When you want that extra sweet crunch.
- Grilled chicken strips – Turns it into a full meal in minutes.
The beauty? It’s impossible to mess up – just toss in what you love!
Serving Suggestions for Fresh Strawberry Spinach Salad with Lemon
Oh honey, this salad is so versatile! My absolute favorite way to serve it is alongside grilled chicken – the juicy meat with that bright, tangy salad? Pure summer perfection on a plate. When I’m craving something heartier, I’ll scoop it over a bed of fluffy quinoa – the berries’ sweetness against those nutty grains is magic.
But don’t let me stop you! This fresh strawberry spinach salad with lemon stands perfectly on its own for light lunches too. Just pile it high in a pretty bowl with some crusty bread on the side – instant happy meal that makes even an ordinary Tuesday feel special!
Nutritional Information for Fresh Strawberry Spinach Salad with Lemon
Okay, I know we’re all here for the deliciousness, but let’s talk nutrition too! (Don’t worry – this is the good-for-you kind of math.) A serving of this fresh strawberry spinach salad with lemon is about 180 calories – packed with vitamins but light enough you can totally have seconds! Here’s the breakdown per serving, but remember these are estimates since berries and spinach sizes vary:
- 12g healthy fats (thanks to that olive oil and almonds)
- 15g carbohydrates (mostly from the sweet strawberries)
- 4g protein (not bad for a leafy green!)
- 4g fiber to keep you feeling full
- 70% of your daily Vitamin C – basically sunshine in nutrient form!
The best part? While I used to stress over exact numbers, my nutritionist friend reminded me that eating fresh, whole foods like this is what really matters. That’s a philosophy I can get behind while enjoying every bright, juicy bite!
FAQ About Fresh Strawberry Spinach Salad with Lemon
I get asked these questions all the time about my favorite summer salad! Here’s the scoop from my trial-and-error kitchen experiments:
Can I make this salad ahead?
You totally can – but don’t drown it in dressing just yet! Keep the components separate until serving time. I’ll prep the spinach and sliced strawberries up to 4 hours ahead, storing them in separate containers with a damp paper towel over the berries. The dressing stays in a cute little jar on the counter (cold olive oil solidifies – yuck!). Right before serving, toast those almonds, toss everything together, and voila!
How do I store leftovers?
Honestly? This salad doesn’t hang around long in my house! But if you somehow have leftovers, they’ll keep about a day in the fridge. Just know the spinach will get a bit wilty – it’s still edible but not as gorgeous. My hack? Pick out the leftover berries and almonds to mix into yogurt the next morning. Waste not, want not!
Can I use frozen strawberries?
A for effort, but nope – trust me on this one. I tried frozen berries once in a pinch and… let’s just say the salad ended up watery and sad. Fresh berries give you that perfect texture and sweetness. When berries aren’t in season, try swapping in segmented oranges or ripe peaches for a different but delicious twist!
Is there a nut-free alternative to almonds?
Absolutely! My niece has nut allergies, so I’ve become the queen of substitutions. Sunflower seeds or pepitas give that same satisfying crunch without the nuts. And if you’re feeling fancy, crisp bacon bits make an amazing savory contrast to the sweet berries (not healthy but oh-so-tasty).
Fresh Strawberry Spinach Salad with Lemon
Ingredients
Equipment
Method
- In a large bowl, combine the spinach, sliced strawberries, and toasted almonds.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately.
Nutrition
Notes
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