Spinach Strawberry Salad with Basil Vinaigrette Recipe
A fresh and vibrant Spinach Strawberry Salad featuring tender baby spinach, juicy strawberries, tangy feta cheese, crunchy sliced almonds, and a zesty homemade basil vinaigrette. This salad is perfect for a quick and healthy meal or side dish that bursts with flavor and color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Basil Vinaigrette
- 1 cup fresh basil leaves
- 1 lemon, juiced
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salad
- 1 (5 ounce) container baby spinach
- 1 cup strawberries, quartered
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds
Instructions
- Prepare Basil Vinaigrette: Place fresh basil leaves, lemon juice, olive oil, salt, and pepper into a small food processor or blender. Process for 30 seconds to 1 minute until the dressing is smooth and a bright green color.
- Assemble the Salad: Lay the baby spinach on a large serving platter or in a salad bowl. Scatter the quartered strawberries, crumbled feta cheese, and sliced almonds evenly over the spinach.
- Dress the Salad: Drizzle the prepared basil vinaigrette over the salad. Start with a small amount and toss gently to coat the leaves evenly without making them soggy. Add more dressing gradually if desired, then serve immediately.
Notes
- Don’t overdress your salad! Start with a small amount of basil vinaigrette and add more as needed to avoid sogginess.
- Best enjoyed fresh for optimal texture and flavor.
- Leftover salad can be stored in an airtight container in the fridge for up to 1 day, but the leaves may wilt.
