Light Lunch Strawberry Spinach Salad with Poppy Seed Dressing
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Fresh strawberries and baby spinach make a bright, satisfying lunch that won’t weigh you down. The sweet-tangy poppy seed dressing ties everything together without the heaviness of cream-based alternatives.
You’ll have this assembled in minutes, and it’s substantial enough to keep you full until dinner.
Getting the Best Strawberries for Your Salad
Look for strawberries that smell sweet at the stem end and have bright red color all the way to the top. Avoid berries with white or green shoulders, as they won’t ripen further once picked.
Slice them just before serving to prevent them from releasing too much juice, which can make your salad soggy. If your strawberries are particularly large, quarter them instead of slicing so they don’t overpower each bite.
Editor’s Choice
Light Lunch Strawberry Spinach Salad with Poppy Seed Dressing
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Equipment Needed
- Large salad bowl
- Small mixing bowl
- Whisk
- Sharp knife
Instructions
- Make dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, poppy seeds, salt, and pepper until well combined and honey is fully dissolved, about 1 minute.
- Combine salad ingredients: In a large salad bowl, combine baby spinach, sliced strawberries, crumbled feta cheese, toasted almonds, and red onion slices.
- Dress and serve: Drizzle the poppy seed dressing over the salad and toss gently with clean hands or salad tongs until all ingredients are lightly coated. Serve immediately while spinach is crisp and strawberries are fresh.
Nutrition Facts
Per Serving (1 serving)
Calories: 220 kcal
Total Fat: 17g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 320mg
Total Carbs: 14g
Fiber: 4g
Sugars: 10g
Protein: 6g
