Pescatarian Cilantro-Lime Spinach & Strawberry Salad
Sweet, bright, and just a little unexpected, this salad brings together baby spinach, juicy sliced strawberries, and fresh cilantro in a way that feels both refreshing and genuinely satisfying. The honey-lime dressing — built with olive oil, fresh lime juice, a touch of honey, and ground cumin — ties everything together with a subtle warmth that keeps each bite interesting. Thinly sliced red onion adds a gentle sharpness, while dry-roasted pepitas bring a nutty crunch that makes the whole bowl feel more substantial than your average green salad. If you have a ripe avocado on hand, the optional slices add a creamy richness that takes it to another level entirely. This kind of vibrant, produce-forward dish is exactly where a plant-leaning, seafood-friendly approach to eating really shines — no compromises needed, just genuinely great food. It comes together in minutes with no cooking required, making it an easy go-to when you want something colorful and nourishing without much effort.
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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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