Bright, juicy strawberries paired with tender baby spinach and a punchy cilantro-lime dressing — this salad is the kind of thing that makes you want to eat your greens without any convincing. The honey-cumin vinaigrette comes together in seconds and hits every note: tangy, a little sweet, and just earthy enough to feel satisfying. Dry-roasted pepitas add a satisfying crunch, and if you throw in the avocado, you get that creamy richness that takes the whole bowl to another level. Every single ingredient here is naturally free from rye, so there's no label-scanning or substitution stress involved — just fresh, whole foods doing their thing. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grilled proteins. Serve it immediately after tossing so the spinach stays perky and the strawberries hold their shape.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
Add the baby spinach, sliced strawberries, red onion, and cilantro leaves to a large salad bowl.
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