Emulsifier Free Cilantro-Lime Spinach & Strawberry Salad
Bright, juicy strawberries and tender baby spinach make for a salad that feels genuinely exciting rather than obligatory. The dressing comes together with just a whisk — olive oil, fresh lime juice, honey, cumin, salt, and pepper — so there's no need for bottled vinaigrettes that often sneak in lecithins, polysorbates, or other emulsifying additives you'd rather avoid. Everything here is whole and recognizable, which is exactly the point. Red onion adds a little bite, cilantro brings an herby lift, and the dry-roasted pepitas give each forkful a satisfying crunch. If you have a ripe avocado on hand, slicing it over the top makes the whole bowl feel even more substantial and creamy without relying on anything processed. It comes together in minutes and is best served right away while the greens are still fresh and the dressing is vibrant.
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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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