Strawberry Spinach Salad with Almonds and Dill
This Strawberry Spinach Salad with Almonds and Dill would be perfect for any summer holiday party, and this tasty salad is vegan and gluten-free.
One of the fun things about blogging that I never expected is that people who are faithful readers quite often send me recipes to try. Unfortunately, I have such a huge backlog in my own “recipes to try” folder that I often file them away and forget, but once in a while a recipe really strikes me.
It was a nice coincidence that I had just noticed my dill really needed trimming when a reader named Robin Oliver send me this recipe for Strawberry Spinach Salad with Almonds and Dill! I was intrigued with the idea of dill in a salad with spinach, and I also loved the sound of the slightly-sweet dressing that had a touch of dry mustard and onion powder. Robin told me she loved the salad, and absolutely, so did I! Thanks Robin, for a recipe that’s a definite keeper.
If you don’t like dill, or don’t have any fresh dill in your garden I think this salad would be delicious with sweet basil! This is a lovely salad for a special occasion; hope you enjoy!
Combine dressing ingredients, and let them come hang out together a bit before you start prepping ingredients. Trim a generous amount of dill, wash, and dry. I use the salad spinner to wash herbs. After the dill is washed and dried, cut the thin stems away from these thicker stem pieces, and discard these thicker pieces of stem. Finely chop the dill, then toss with baby spinach, chopped green onions, and almonds. (The recipe called for slivered almonds, which I think would be best. However I didn’t have any, so I just chopped some almonds with a big knife.)
Then whisk dressing ingredients together again to be sure they are well mixed, and toss the salad ingredients with desired amount of dressing. (You will not need all the dressing; save in refrigerator for another salad.) Since I was adding the strawberries to the top of the salad, I also used some dressing to moisten them slightly before I spooned them over each serving of salad.
Serve immediately and wait for raves from your family or guests!
Make it a Meal: This would taste great with Roasted Salmon with Balsamic Sauce or Chicken and Quickly Roasted Asparagus with Tahini Sauce.
More Spinach Salad Recipes to Try:
Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat cheese from Kalyn’s Kitchen
Spinach Salad with Toasted Almonds, Apples, and Vermouth Vinaigrette from White on Rice Couple
Spinach Salad Recipe with Warm Ginger Vinaigrette from Kalyn’s Kitchen
Strawberry Spinach Salad with Avocado and Champagne Vinaigrette from Andrea’s Recipes
Strawberry Spinach Salad with Almonds and Dill
This Strawberry Spinach Salad with Almonds and Dill would be perfect for a summer party.
- 1 lb. baby spinach leaves, washed and spun dry if needed
- 1/2 cup sliced green onions (or less, I love green onion)
- 1/3 cup slivered almonds, slightly toasted in a dry pan (or use regular chopped almonds if that’s all you have)
- 1 cup sliced strawberries (or more)
- 2-3 T chopped fresh dill (or more; I would use basil if you’re not a fan of dill)
- 1/4 cup red wine vinegar
- 1/4 cup sweetener of your choice
- 1 tsp. finely minced fresh garlic
- 1/4 tsp. salt (I used fine sea salt)
- 1/4 tsp. black pepper (I used fresh ground pepper)
- 1/4 tsp. dry mustard powder
- 1/4 tsp. onion powder
- 1/2 cup extra virgin olive oil
- In a small bowl, whisk together the red wine vinegar, sweetener, garlic, salt, black pepper, dry mustard, and onion powder.
- When those ingredients are well combined, whisk in olive oil and let dressing flavors blend while you prep other ingredients.
- Wash dill and spin dry or dry with paper towels.
- Trim off feathery ends, discarding thick stems. finely chop dill and set aside.
- Wash strawberries, cut into slices and set aside.
- Wash spinach if needed and spin dry or dry with paper towels.
- Place spinach in large mixing bowl.
- Thinly slice green onions and add to spinach in bowl.
- Add slivered (or chopped) almonds and chopped dill and mix together.
- Whisk dressing a few time to be sure it’s well-mixed, then add desired amount of dressing to salad and toss. (You will not need all the dressing.)
- Arrange salad on individual serving plates.
- Toss sliced strawberries with 1-2 T of dressing, then arrange strawberries over salad on each plate and serve.
Robin’s recipe called for 2 lbs. baby spinach. I cut it down to 1 lb. spinach, since that’s the size I see most often in the store. I did not decrease the dressing ingredients, but you could cut it in half if you don’t want to have extra dressing.
This recipe slightly adapted from a recipe sent to me by Robin Oliver. Robin got it from a pot-luck where she asked the host for the recipe.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with an approved sweetener, this Strawberry Spinach Salad with Almonds and Dill would be a good option for phase 2 or 3 of the South Beach Diet. It’s fairly good for low-glycemic diets, but probably too high in carbs for low-carb eating plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More About Dill:
Dill is a short-lived perennial herb that’s used in many types of recipes. If you have dill in your garden, try to keep it trimmed during the summer so the dill doesn’t go to seed. At the end of the season you can let it go to seed and re-seed the spot for dill the next year.