Ingredients
Scale
For the Salad:
- 1 (10-oz) bag baby spinach, rinsed and dried
- 1 pound fresh strawberries, rinsed, hulled, and sliced
- 1 medium cucumber, washed and sliced into thin rounds
- 1 small red onion, peeled, halved, and thinly sliced
- 1 handful fresh herbs (basil, mint, or chives work well), washed, patted dry, and roughly chopped
- ½ cup crumbled feta cheese, or more to taste
- ½ cup chopped walnuts
For the Dressing:
- 1 cup lemon poppy seed salad dressing (store-bought or homemade)
Instructions
- Prep the strawberries. Hull and slice the strawberries into even pieces, about ¼-inch thick. Set aside on a paper towel to absorb any excess moisture.
- Slice the cucumber and onion. Cut the cucumber into thin rounds. Halve the red onion and slice it as thinly as you can. If you find raw onion too sharp, soak the slices in cold water for 5 minutes, then drain before adding to the salad.
- Chop the herbs. Roughly chop your fresh herbs. Basil and mint are both excellent here; chives add a mild savory note. Don’t skip this step, the herbs make a real difference.
- Toast the walnuts (optional but worth it). Add the chopped walnuts to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until fragrant. Remove from heat and let cool before adding to the salad.
- Build the salad. Add the baby spinach to a large bowl or serving platter. Layer the strawberries, cucumber slices, and red onion on top.
- Add the finishing touches. Scatter the fresh herbs, crumbled feta, and toasted walnuts over the top.
- Dress and serve. Drizzle the lemon poppy seed dressing over the salad right before serving. Start with about half the dressing, toss gently, and add more to taste. Serve immediately.
Notes
- Onion tip: Soaking sliced red onion in ice water for 5 to 10 minutes tones down the sharpness while keeping the crunch and color.
- Herb options: Basil is the classic choice, but fresh mint adds a bright, unexpected note. Tarragon is also surprisingly good here.
- Nut swaps: Pecans or sliced almonds can replace walnuts if needed. All three add a great crunch.
- Make it dairy-free: Skip the feta or swap in a dairy-free cheese alternative. The salad still holds up well.
- Scaling: This recipe doubles easily for a crowd. Just keep the dressing on the side until serving.
- Dressing amount: One cup is generous. Start with half and add more to your liking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg