Pescatarian Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Sweet, juicy strawberries paired with tender baby spinach is one of those combinations that sounds almost too simple — until you taste it and wonder why you don't make it every week. The torn fresh mint adds a bright, cooling note that lifts the whole bowl, while the paper-thin red onion brings just enough bite to keep things interesting. The real star, though, is the honey balsamic-style vinaigrette: a quick whisk of olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger creates a dressing that's tangy, lightly sweet, and deeply savory all at once. Everything here is naturally plant-forward and completely free of meat, so it fits a pescatarian lifestyle without any substitutions or workarounds — it's just genuinely good food. Toss it together right before serving so the spinach stays crisp and the strawberries hold their shape. This is the kind of salad that works as a stunning starter, a light lunch, or a colorful side alongside your favorite seafood dish.
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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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