Description
- Strawberry cucumber spinach salad that’s quick, healthy, and packed with flavor. Discover this 5-minute seasonal favorite now.
Ingredients
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1 cup mini cucumbers (about 4–5), sliced diagonally
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1 cup strawberries (about 7–8 medium), hulled and chopped
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2 tablespoons flaked almonds
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2 tablespoons mixed seeds (such as flax, pumpkin, sesame, and sunflower)
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Pinch of salt
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Pinch of black pepper
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2 tablespoons extra virgin olive oil
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1 tablespoon white vinegar (non-alcoholic or apple cider vinegar)
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3–4 handfuls baby spinach, washed
Instructions
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Slice the mini cucumbers into quarter-inch thick pieces and place them in a mixing bowl.
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Hull and chop the strawberries into small chunks, then add them to the cucumbers.
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Sprinkle in the flaked almonds and mixed seeds. Season with a pinch of salt and pepper.
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Drizzle with olive oil and vinegar, and gently toss everything together until evenly coated.
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When ready to serve, layer the baby spinach in a large salad bowl and spoon the cucumber-strawberry mix over the top.
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Pour any remaining dressing and seeds from the bowl over the salad. Serve immediately.