Artificial Food Coloring Free Cilantro-Lime Spinach & Strawberry Salad
Bright, fresh, and genuinely beautiful on the plate, this spinach and strawberry salad is the kind of dish that makes people stop and ask for the recipe before they've even taken a bite. The combination of sweet sliced strawberries, peppery baby spinach, and fragrant cilantro is already a winner, and the cumin-lime dressing ties everything together with a subtle smoky warmth that feels anything but ordinary. Every single ingredient here is whole and real — fresh produce, olive oil, lime juice, honey, and dry-roasted pepitas — so there's zero need to scan a label for synthetic dyes or artificial color additives hiding in a bottled dressing. That's the quiet beauty of building your own vinaigrette from scratch: you know exactly what's in it. The creamy avocado slices on top add richness that balances the citrusy tang, and the pepitas bring a satisfying crunch to every forkful. It comes together in minutes and works equally well as a light lunch or a stunning starter alongside grilled proteins. Clean, colorful, and completely unfussy — this one earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup red onion, very thinly sliced
- ⅓ cup fresh cilantro leaves
- ¼ cup dry-roasted pepitas (pumpkin seeds)
- 1 ripe avocado, pitted and sliced (optional)
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, honey, ground cumin, salt, and black pepper until the dressing is smooth and fully combined.
- 2
Add the baby spinach, sliced strawberries, red onion, and cilantro leaves to a large salad bowl.
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