Gelatin Free Cilantro-Lime Spinach & Strawberry Salad
Bright, juicy strawberries meet tender baby spinach in a salad that feels like peak-summer in a bowl. The cilantro and red onion add a little edge, while creamy avocado and crunchy pepitas give it enough substance to hold its own as a light meal. The dressing is a simple whisk-together situation — olive oil, fresh lime juice, honey, and a pinch of cumin — and it ties every element together with a zesty, slightly sweet finish. Many store-bought dressings and packaged salad kits sneak in gelatin-based stabilizers or additives, so making everything from scratch here is genuinely the smarter move. Every single ingredient in this bowl is whole and plant-based, so there's nothing hidden to second-guess. It comes together in minutes, looks stunning on the table, and tastes even better than it looks.
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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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