Strawberry Spinach Salad with Berry Dressing

Spinach and strawberry salad with vegan berry sauce

Fresh and saucy strawberry spinach salad with berry sauce

The older (wiser?) I get, the more I crave simplicity.

The sweet and relaxed comfort of home cooking. An impromptu picnic on the patio with family-style classics like horseradish potato salad. Instead of growing up worldly and sophisticated and dabbling in truffle oil (a more than horrible chemical taste), each new grey Silver hair spins my tasteful hula hoop in simplicity faster than Shakira can shake. Well, maybe not so fast. She is quite agile. But you know what I mean. I'm making ten minute rice fries, not Coq au Vin. I'm getting confused pomegranate smoothiesdo not roast the duck a l'orange.

And lucky for me, the dawn of the summer season is all about simplicity.

Who needs anything complicated and fussy when farmers markets are full of fresh, glorious ingredients? Vegetables of all colors. Ripe and voluptuous fruits. And all gluten-free. And dairy-free. This is its beauty. No imitations here. No game of “let's pretend”. This is the generosity of nature, pure, raw and beautiful.

No deprivation. Zero. Nobody.



Strawberry and spinach salad with berry sauce

Recipe published in May 2012 by Karina Allrich.

Using fresh summer strawberries in a vegan salad tossed with berries and balsamic dressing transforms tender greens into a luxurious, romantic delight. And the best part? Easy as one-two-three.


For the seasoning:

1/2 cup fresh strawberrieswashed, peeled off
1/2 cup fresh raspberrieswashed
1 tablespoon balsamic vinegar
2 tablespoons of olive oil
1 tablespoon raw agave nectar
Fresh ground peppertaste

For the salad:

4 cups baby saladwashed
2 cups baby spinach leaveswashed
1 1/2 cups fresh strawberrieswashed, stemmed, sliced
2 spring onionswashed, sliced
6 sprigs of fresh mintwashed


Place the strawberries, raspberries, balsamic vinegar, olive oil and agave nectar in the blender container. Cover and blend over high heat until the berries are pureed. Season with freshly ground black pepper, to taste.

In a salad bowl, season the baby salad with the spinach leaves. Add the strawberries and sliced ​​spring onions. Drizzle with the berry dressing. Toss lightly. Serve with a sprig of mint.

Serves 4.

Recipe source:

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