Description
Strawberry Cucumber Spinach Salad is a fresh, vibrant no-cook recipe made with juicy strawberries, crisp cucumbers, baby spinach, nuts, seeds, and a light olive oil dressing.
Ingredients
1 cup mini cucumbers (about 4–5 small), sliced
1 cup fresh strawberries (7–8 medium), hulled and cut into pieces
2 tablespoons sliced almonds
2 tablespoons mixed seeds (flaxseeds, pumpkin seeds, sesame seeds, sunflower seeds)
Pinch of salt
Pinch of black pepper
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
3–4 cups fresh baby spinach leaves, washed and dried
Instructions
1. Slice the mini cucumbers diagonally into 1/4-inch thick pieces and place them in a medium bowl.
2. Cut the strawberries into bite-sized pieces and add them to the cucumbers.
3. Add the sliced almonds, mixed seeds, salt, and black pepper to the bowl.
4. Drizzle the olive oil and vinegar over the mixture. Gently toss until evenly coated.
5. If not serving immediately, cover and refrigerate for up to 2 hours.
6. When ready to serve, arrange the baby spinach in a large serving bowl. Spoon the cucumber and strawberry mixture over the spinach. Pour any remaining dressing and seeds from the bowl on top. Serve immediately.
Notes
For best texture, assemble the salad just before serving.
You can toast the almonds lightly for extra flavor.
Store the fruit mixture separately if preparing ahead.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Healthy Salad Recipes
- Method: No-Cook
- Cuisine: European