Low Iodine Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh spinach and ripe strawberries might sound like an unlikely pairing, but together they create something genuinely crave-worthy — sweet, a little peppery, and bright in every bite. Torn mint leaves and paper-thin red onion round out the bowl with layers of flavor that feel restaurant-worthy without any real effort. The honey balsamic vinaigrette comes together in minutes with olive oil, apple cider vinegar, honey, grated garlic, and a touch of ground ginger, and it ties the whole salad together beautifully. For anyone navigating iodine restrictions, this kind of dish can feel like a breath of fresh air — every single ingredient here is naturally low in iodine, with no seafood, dairy, or iodized salt in sight. The salt called for in the dressing is just a small amount, and swapping in non-iodized salt keeps everything fully on track. It's the kind of salad that works as a light lunch on its own or as a stunning side next to a simple protein. Toss it right before serving so the spinach stays crisp and the strawberries hold their shape.
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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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