It’s summer time and bright, fresh salads are on the top of my list for easy meals. This is one of my quickest, easiest go-to salads. I can eat it over and over and well I do haha! Especially when it is hot outside, I like something light and simple and that definitely does NOT require turning on a stove or oven. This salad definitely hits the spot!
Even better, this salad is packed with good for you veggies and fruit and if you don’t like something, just sub it out for something you do! Don’t like strawberries? Do tomatoes. Carrots instead of cucumbers, you get the picture. Make it your own!
If you’re hankering for some extra protein, try adding a little chicken, an egg or chickpeas.
I love this salad too because it helps me get through all my fresh produce for the week. The spinach and strawberries can easily do double time in smoothies. Cucumbers are perfect with hummus or on a sandwich. I hate throwing out veggies that go bad, so I try and plan meals to use them all up.
All of these photos were taken by my friend A Taste of Koko, thanks Jane!
Strawberry Spinach Salad
Makes two servings
4 cups of baby spinach leaves
1 cup of diced strawberries
1/2 cup diced cucumber
1/4 cup crumbled feta cheese
3 tablespoons of olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried Italian herbs (I use this kind)
Salt & pepper to taste
- Wash and quarter strawberries removing stems, set aside. If the strawberries are really large, go ahead and cut them into bite sized pieces.
- Wash and dice cucumber.
- Toss strawberries and cucumber with spinach, feta, Italian herbs, salt and pepper.
- Drizzle with olive oil and vinegar just before serving.