Red Meat Allergy Friendly Cilantro-Lime Spinach & Strawberry Salad
Bright, fresh, and bursting with color, this spinach and strawberry salad is the kind of dish that makes people stop and stare before they even take a bite. Juicy sliced strawberries, tender baby spinach, and fragrant cilantro come together in a way that feels both unexpected and completely natural. The honey-lime dressing — whisked together with olive oil, cumin, and a squeeze of fresh citrus — ties everything together with a sweet, tangy kick that keeps you going back for another forkful. Dry-roasted pepitas add a satisfying crunch, and if you're feeling it, creamy avocado slices take the whole bowl to another level. Every single ingredient here is naturally free from red meat, so there's no label-reading stress or substitution gymnastics required — just clean, whole foods doing exactly what they're supposed to do. It works beautifully as a light lunch on its own or as a vibrant side alongside grilled fish or chicken. Toss it right before serving so the spinach stays perky and the dressing coats every leaf perfectly.
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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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