Low Iodine Cilantro-Lime Spinach & Strawberry Salad
Bright, fresh, and bursting with color, this salad is the kind of dish that makes you genuinely excited to eat your greens. Baby spinach gets layered with juicy sliced strawberries, paper-thin red onion, and fragrant cilantro, then finished with crunchy pepitas and creamy avocado for a bowl that hits every texture at once. The dressing is a simple shake-together situation — olive oil, fresh lime juice, honey, cumin, salt, and pepper — and it ties everything together with a citrusy, lightly smoky kick. Managing iodine intake often means scrutinizing packaged dressings and processed toppings, but every single component here is a whole, unprocessed ingredient you can feel confident about. Pepitas are a particularly smart swap for the usual crouton or cheese garnish, adding satisfying crunch and healthy fat without any of the iodine concerns that come with dairy or iodized salt. The honey brings just enough sweetness to balance the lime without tipping the salad into dessert territory. Toss it together right before serving and it comes together in minutes — no cooking, no fuss, just a genuinely stunning plate of food.
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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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