Shellfish 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 things somewhere genuinely exciting. The honey balsamic vinaigrette pulls it all together — sweet, tangy, and just a little warm from the ground ginger and fresh garlic. Everything in this bowl is straightforwardly plant-based and ocean-free, so there's zero guesswork about what's in your dressing or hiding in a pre-made mix. Whisk the vinaigrette in one small bowl, toss everything together in a large one, and you're done — no stove, no fuss. It's the kind of salad that works as a light lunch, a dinner party starter, or a bright side next to something heartier. Serve it the moment it's dressed so the spinach stays perky and the strawberries hold their shape.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!