Strawberry Spinach Salad

July 28, 2017

Refreshing! That is the first word that comes to mind from a blissful bite of this salad. With fresh baby spinach, tender caramelized onions, sweet juicy strawberries and crunchy sliced almonds, this salad is a minefield of pleasurable flavors. It’s the perfect way to celebrate the goodness of greens. 




Servings: 8 

Courtesy of 

Here’s what you need…

For the Fresh Tarragon Dressing:

  • ¼ cup olive oil

  • 3 Tablespoons golden balsamic vinegar

  • 1 Tablespoon melted raw honey (OR 10 drops liquid stevia)

  • 2 teaspoons lemon juice

  • 2 Tablespoons fresh tarragon, minced

  • ¼ teaspoon sea salt

  • dash of black pepper

For the Strawberry Spinach Salad:

  • 1 teaspoon olive oil

  • ½ red onion, thinly sliced

  • 8 cups baby spinach

  • 8 strawberries, sliced

  • 2 avocados, pitted and cubed

  • 2 Tablespoons sliced almonds

  • sea salt

  • black pepper


  1. Combine all of the dressing ingredients in a small bowl. Whisk until fully combined, set aside.

  2. Place a small skillet over medium high heat. Add the olive oil and sliced onion. Cook for 8-10 minutes, adding a Tablespoon of water halfway through the cooking time. Once the water has evaporated and the onion is tender, remove from heat and set aside.

  3. In a large bowl toss the spinach with the Fresh Tarragon dressing. Top with the sliced strawberries, cubed avocado, sliced almonds, caramelized onions and a sprinkle of sea salt and black pepper. Serve immediately. Enjoy!

Nutritional Analysis: One serving equals: 185 calories, 16g fat, 7g carbohydrate, 86mg sodium, 1g sugar, 6g fiber, and 4g protein. 

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