Spring is the season for lighter meals, fresh flavors, and giving your body a bit of a reset. This strawberry spinach salad fits right in with that shift. It’s crisp, naturally sweet, and made with ingredients that feel easy on your gut.
You get juicy strawberries, fresh greens, and balanced fats that keep you satisfied without weighing you down. It’s simple, refreshing, and exactly the kind of meal your body craves when everything starts to feel a little brighter again.
Ingredients:
Serves: 2
- 4 cups fresh baby spinach (washed, stems removed if tough)
- 1 cup fresh strawberries, sliced
- ¼ cup cucumber, thinly sliced
- 2 tbsp walnuts, chopped (keep portion moderate for gut comfort)
- 2 tbsp pumpkin seeds
- 2 tbsp feta-style lactose-free cheese (optional, or skip for dairy-free)
Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup (low-FODMAP sweetener)
- ½ tsp Dijon mustard (check label for no garlic/onion)
- Pinch of salt
- Fresh cracked black pepper
Materials needed:
- Large mixing bowl
- Small bowl or jar for dressing
- Knife and cutting board
How to Make It:
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Wash and dry your spinach well. You want it crisp, not soggy.
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Slice strawberries and cucumber thin. Aim for bite-sized pieces.
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In a large bowl, add spinach, strawberries, cucumber, walnuts, and pumpkin seeds.
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In a small bowl or jar, whisk together olive oil, lemon juice, maple syrup, Dijon, salt, and pepper until smooth and slightly glossy.
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Drizzle dressing over the salad right before serving. Toss gently until everything looks lightly coated and fresh.
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Add lactose-free feta if using. Taste and adjust salt if needed.
Nourish Your Spring Routine
Bring a little spring energy into your kitchen and give this salad a go. It’s fresh, colorful, and perfect for those sunny, feel-good days. Snap a photo of your bowl and show us your spring vibe. Bright colors, outdoor setup, or post-workout glow all count. Tag @tmrwsnutrition so we can see what you’re making.