Nightshade Free Cilantro-Lime Spinach & Strawberry Salad
Bright, fresh, and genuinely exciting, this spinach and strawberry salad is the kind of dish that makes people stop and ask for the recipe before they've even finished their plate. Sweet sliced strawberries, creamy avocado, and tender baby spinach come together with a punchy cilantro-lime dressing that tastes like it took way more effort than it actually did. For anyone navigating a nightshade-free lifestyle, salads can feel like a minefield — so many dressings and toppings sneak in paprika, chili-based spices, or other off-limits ingredients. Here, every component is clean and straightforward: the dressing gets its warmth from cumin rather than anything in the nightshade family, and the crunch comes from dry-roasted pepitas instead of anything processed or suspect. The honey and fresh lime juice balance each other beautifully, giving the whole bowl a brightness that feels almost tropical. Toss it together right before serving so the spinach stays crisp and the strawberries hold their shape, and you've got a showstopper that works as a light lunch or a stunning side at any table.
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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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