Bright Strawberry Spinach Spring Salad

As the weather warms and spring produce begins to shine, lighter meals start to feel more appealing. This bright strawberry spinach salad is the perfect seasonal dish. It's refreshing and packed with plant-based nutrients to help you feel energized and satisfied.

Sweet strawberries, tender spinach, creamy avocado, and protein-rich quinoa come together for a beautiful balance of flavor and texture. Whether you’re looking for a quick lunch, a colorful side dish, or an easy meal-prep option, this salad is as nourishing as it is delicious.

Why We Love It

This salad is loaded with ingredients that support overall wellness. Strawberries are rich in vitamin C and antioxidants, spinach adds iron and fiber, and quinoa provides plant-based protein to help keep you full. Healthy fats from avocado and walnuts make the salad satisfying, while a simple vinaigrette ties everything together with a fresh spring flavor.

Living Juice Pairing

Pair this fresh spring salad with Living Juice Fresh Start or Green Vitality for an extra boost of fruits and greens. The crisp flavors of lemon and ginger or earthy greens complement the sweetness of the strawberries beautifully.

Strawberry Spinach Quinoa Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

For the Salad:

• 4 cups organic baby spinach
• 1 cup cooked quinoa, cooled
• 1 cup fresh organic strawberries, sliced
• 1 avocado, sliced or cubed
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts or pecans, toasted
• 2 tablespoons dairy-free feta (optional)

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar or fresh lemon juice
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Recipe

1. Cook the quinoa: Prepare quinoa according to package instructions, then let it cool.
2. Toast the nuts: In a dry skillet over medium heat, toast walnuts or pecans for 2–3 minutes until fragrant. Set aside.
3. Make the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar or lemon juice, maple syrup, salt, and pepper.
4. Assemble the salad: In a large bowl, add spinach, cooled quinoa, strawberries, avocado, red onion, and toasted nuts.
5. Dress and toss: Drizzle dressing over the salad and gently toss to combine. Top with dairy-free feta if using.
6. Serve and enjoy: Serve immediately as a light lunch, side dish, or fresh spring dinner!