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 1x
- 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