Shellfish Free 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. Sweet sliced strawberries, peppery 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 lime juice — ties everything together with a citrusy tang that keeps every forkful lively. Crunchy dry-roasted pepitas add a satisfying texture contrast, and a few slices of creamy avocado take it over the top if you're feeling indulgent. Every single ingredient here is clean and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought dressings and packaged salad kits. It comes together in minutes with just a bowl and a whisk, making it an effortless choice for a weeknight side or a showstopping addition to any gathering. Serve it immediately so the greens stay crisp and the colors stay stunning.
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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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