Carrageenan Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and baby spinach are a classic pairing, but the torn mint leaves and paper-thin red onion here take the combination somewhere genuinely exciting. The honey balsamic vinaigrette comes together in a single bowl with a quick whisk — olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger create a dressing that's bright, slightly sweet, and deeply savory all at once. One reason this salad is such a smart choice is that every single component is a whole, recognizable ingredient — no bottled dressings, no packaged add-ins, and nothing that typically sneaks in thickeners or stabilizers derived from seaweed. Carrageenan tends to hide in creamy dressings and processed condiments, so making your own vinaigrette from scratch is the cleanest workaround possible. The result is a salad that feels restaurant-worthy but comes together in just a few minutes. Serve it immediately after tossing so the spinach stays crisp and the strawberries hold their shape — it's the kind of dish that disappears fast 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 red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, grated garlic, ground ginger, and salt until the dressing is smooth and emulsified.
- 2
Add the baby spinach, sliced strawberries, red onion, and torn mint to a large salad bowl.
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