When you want a refreshing summer salad, look no further than to my almond strawberry salad with fennel.
It’s bursting with spinach, strawberries, fennel, avocado, snap peas and almonds.
All tossed together in a bright and creamy poppy seed dressing!
How to make almond strawberry salad
- Spinach: Oh, spinach, oh, spinach, how do we love thee? Let us count the ways!
- You’re nutrient-rich, high in antioxidants, you support brain health, you may help regulate blood pressure, you protect eye health, and – joy of joys – you’re incredibly versatile and delicious!
- We love you in salad, in a quick sauté, in stir-fry’s, in scrambled eggs, in egg bakes, and – of course – in spinach dip!
- Fennel: This big bulb of deliciousness is bursting with versatility along with health benefits!
- It’s loaded with vitamin C, it contains a good amount of manganese, it has polyphenol antioxidants which are fabulous anti-inflammatory agents, and fennel also contains limonene, which helps to combat free radicals!
- Now, let’s talk about the versatility of fennel. With its mild, licorice-like flavor it lends itself to a variety of fresh and cooked recipes.
- It’s refreshing in salads, or slaws, and for a hit of surprising deliciousness, drop a few fennel fronds in a fruit salad!
- Also, it makes a wonderful base for appetizer spreads or even plain cheese!
- It’s also great alongside roasted chicken, in pasta sauces, or even just braised in stock and wine.
- Sugar Snap Peas: These little sweet containers of goodness aren’t only tasty and addictive to snack on, they are also loaded with health benefits too!
- They’re chock-a-block with vitamin C, potassium, and vitamin K, which is a great help for keeping your skeletal system strong and vital.
- But let’s not relegate them only to the health food aisle, they’re also refreshing and fantastic either raw or cooked.
- We love them in salads (of course!), in stir fry’s, charred in a dry cast iron pan, roasted with garlic, steamed, in an old-school veggie medley, or even served on a flat bread pizza with Italian meats and veggies!
- Strawberries: Not only are strawberries nature’s jewel (that makes us exclaim with joy every time we bite into one), they’re also incredibly good for you.
- In fact, if you’re looking for something that’s rich in vitamin C, and is also a great source of magnesium, calcium, potassium, and vitamin K, look no further than to your nearest local strawberry patch!
Pick up a copy of the MIND Diet cookbook to get more recipes like this one!
- A cutting board and chef's knife.
- Measuring cups and spoons.
- A medium bowl and whisk.
- Plates and forks for serving.
- Make the dressing: In a medium bowl, whisk together yogurt, mayonnaise, honey or sugar, apple cider vinegar, lemon zest and juice, poppy seeds and salt.
- Taste and adjust seasoning, if necessary.
- Make the salad: Arrange spinach on 4 plates. Evenly distribute strawberries, avocado, fennel, snap peas and almonds.
- Drizzle with dressing just before serving.
- Storage: Pack salads and the dressing in airtight containers.
- Toss together just before eating.
Ingredient Substitutions and Alterations
- Spinach: Try spring or mixed greens, arugula, baby kale or butter lettuce.
- Strawberries: Try raspberries, blackberries, blueberries or even gooseberries!
- Almonds: Try with walnuts, pecans or pistachios (or a mix).
- Fennel: If you're not a fan, you can skip it. If you want the crisp crunch, try celery.
- To make it gluten free: This recipe is naturally gluten free.
- Be sure all packaged ingredients you purchase are certified gluten free.
- To make it dairy free: Use dairy-free plain yogurt.
- To make it nut free: Skip the almonds and be sure all packaged ingredients are nut free.
- To make it vegan: Use plant-based plain yogurt and use granulated sugar or maple syrup instead of honey.
Fabulous salad recipes:
- Mediterranean Kale Salad
- Spring Salad with Burrata
- Healthy Broccoli Salad with Sweet Lemon Dressing
- Vegetarian Taco Salad
- Salmon Nicoise Salad
- Ramen Noodle Salad with Orange Sesame Dressing
Spinach, Strawberry & Fennel Salad
A delightful spinach salad with strawberries, fennel, avocado, snap peas and almonds tossed in a simple homemade poppy seed dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
For the dressing:
- ½ cup plain yogurt (not Greek)
- 2 tablespoons mayonnaise
- 2 ½ tablespoons honey or granulated sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon zest and juice
- 1 tablespoon poppy seeds
- ¼ teaspoon kosher or sea salt
For the salad:
- 6 cups fresh spinach
- 2 cups fresh strawberries, hulled and sliced
- 2 medium avocados, sliced
- 1 small fennel bulb, thinly sliced
- ½ cup sugar snap peas, thinly sliced
- ¼ cup sliced almonds
- In a medium bowl, whisk together yogurt, mayonnaise, honey or sugar, apple cider vinegar, lemon zest and juice, poppy seeds and salt. Taste and adjust seasoning, if necessary.
- Arrange spinach on 4 plates. Evenly distribute strawberries, avocado, fennel, snap peas and almonds. Drizzle with dressing just before serving.
Cooking Tip: Save the fennel fronds (the dill-like tops of the fennel stalk), chop them and whisk them in the dressing or place on top of the salad, if desired.
- Serving Size: ¼ of recipe
- Calories: 308
- Sugar: 15g
- Sodium: 212mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 5mg
Keywords: easy, MIND diet, healthy, nutritious, simple, fresh, raw, homemade dressing, from scratch
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