Citric Acid Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries, tender baby spinach, and a handful of torn mint come together in a salad that feels like the best version of summer in a bowl. The dressing is where this recipe really shines — a quick whisk of olive oil, apple cider vinegar, honey, grated garlic, and a pinch of ground ginger creates something bright and balanced without leaning on citrus juice or citric acid as a preservative or flavor booster. That swap matters more than you might think, since so many store-bought dressings and even packaged salad kits sneak in citric acid as a stabilizer. Here, everything is made from scratch with whole, recognizable ingredients, so you stay in full control of what goes on your plate. The thinly sliced red onion adds a gentle bite that plays beautifully against the sweetness of the strawberries, and the mint keeps every forkful feeling fresh and lively. It comes together in just a few minutes and is best served right away while the greens are still crisp and the dressing is freshly emulsified.
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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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