SaladSide DishLunch

Fresh Spinach and Strawberry Salad

Name: Fresh Spinach and Strawberry Salad
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 170 g spinach washed and dried; 225 g strawberry hulled and sliced; 2 pcs green onion thinly sliced; 0.5 cup walnut raw; 3 tbsp neutral oil; 1.5 tbsp lemon juice freshly squeezed; 0.25 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp sesame seed raw (optional)

A vibrant and refreshing salad combining tender baby spinach with sweet, juicy strawberries. A simple lemon vinaigrette and crunchy toasted walnuts complete this easy dish, perfect for a light lunch or a beautiful side.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 242 kcal

Allergen information: may contain nuts, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

170 gspinach, washed and dried
225 gstrawberry, hulled and sliced
2 pcsgreen onion, thinly sliced
0.5 cupwalnut, raw
1 tbspsesame seed, raw(optional)

dressing

3 tbspneutral oil
1.5 tbsplemon juice, freshly squeezed
0.25 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

large bowl · skillet · small bowl · whisk · cutting board · knife

The method

Step by step

1
Place the walnuts in a dry skillet over medium heat and toast for 3-4 minutes, stirring frequently, until fragrant. Remove from the pan to cool. If using, toast the sesame seeds in the same pan for 1-2 minutes until golden, then set aside.
About 5 min
Cook’s note: Watch nuts and seeds closely as they can burn quickly.
2
In a small bowl or jar, combine the neutral oil, lemon juice, salt, and black pepper. Whisk or shake vigorously until the dressing is well emulsified.
About 2 min
Cook’s note: Making the dressing in a jar with a tight-fitting lid makes it easy to mix and store.
3
In a large serving bowl, combine the spinach, sliced strawberries, and sliced green onions.
About 5 min
Cook’s note: Ensure your spinach is completely dry so the dressing will cling to the leaves.
4
Cover the bowl and chill the salad base in the refrigerator for at least 15 minutes to allow the ingredients to get cold and crisp.
5
Just before serving, pour the dressing over the chilled salad, add the cooled toasted walnuts, and toss gently to combine.
About 2 min
Cook’s note: Dressing the salad at the last minute prevents the spinach from becoming wilted.
6
Sprinkle with the toasted sesame seeds, if using, and serve immediately.
About 1 min

Per serving

Nutrition

72%Score

Calories: 241.8kcal
Protein: 4.4g
Carbs: 9.6g
Fat: 22.5g
Fibre: 3.6g
Sugar: 3.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store undressed salad components and dressing separately in airtight containers in the refrigerator.

Reheating

This salad is served chilled and should not be reheated.