Tired of the same old boring salads? Me too! That’s why I’m so excited to share this stunning Strawberry & Broccoli Spinach Salad. It’s a vibrant explosion of flavors and textures that proves healthy eating can be anything but dull. We’re talking sweet berries, crisp broccoli, creamy avocado, and crunchy macadamia nuts, all brought together with a simple, savory-sweet sesame dressing. This salad isn’t just a side dish; it’s a centerpiece. It’s almost too beautiful to eat… almost!
PREP: 15 minutes | COOK: 0 minutes | YIELD: 8 x 1-cup servings
Ingredients
• Salad
• 4 cups / 950 ml baby spinach, lightly packed
• 2 cups / 480 ml raw broccoli florets, cut into small bite-sized pieces
• 2 cups / 480 ml sliced fresh strawberries
• ½ avocado, diced
• ¼ cup / 60 ml unsalted macadamia nuts, coarsely chopped
• Dressing
• 1 Tbsp / 15 ml low-sodium soy sauce or tamari
• 2 tsp / 10 ml rice vinegar
• 2 tsp / 10 ml sesame oil
• 1 tsp / 5 ml honey, brown rice syrup or yacon syrup
• ½ tsp / 2.5 ml Dijon mustard
• 1 Tbsp / 15 ml chia seeds
Instructions
1. In a large salad bowl, combine the baby spinach, broccoli florets, sliced strawberries, diced avocado, and chopped macadamia nuts.
2. In a separate small bowl or jar, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey, Dijon mustard, and chia seeds until well combined.
3. Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately for the best texture.
Nutritional Information
• Serving Size: 1 cup
• Calories: 86
• Protein: 2 g
• Carbohydrates: 7 g
• Total Fat: 6 g
• Saturated Fat: 1 g
• Fiber: 2 g
• Sodium: 98 mg
• Cholesterol: 0 mg
Pro Tips
• For meal prep, combine all salad except the avocado and strawberries. Store the dressing separately and add everything just before serving to prevent sogginess.
• Swap the macadamia nuts for toasted almonds, pecans, or sunflower seeds for a different crunch and flavor profile.
• To make this a heartier main course, add 1 cup of cooked quinoa, chickpeas, or some crispy baked tofu for a protein boost.
• Let the dressing sit for 10-15 minutes before using. This allows the chia seeds to gel slightly, creating a thicker, more luscious consistency.
FAQ
Q: How can I make this vegetarian salad a full meal
A: To transform this salad into a satisfying main course, boost the protein content. The recipe suggests adding 1 cup of cooked quinoa, chickpeas, or crispy baked tofu. Edamame or a sprinkle of hemp seeds would also be delicious and protein-rich additions.
Q: Is this strawberry broccoli salad vegan
A: This salad can easily be made vegan! The only non-vegan ingredient in the dressing is honey. Simply substitute it with an equal amount of brown rice syrup or yacon syrup as mentioned in the ingredients list. Maple syrup would also work well.
Q: What can I use instead of macadamia nuts for a nut-free option
A: For a delicious nut-free crunch, swap the macadamia nuts for toasted sunflower seeds or pumpkin seeds (pepitas). They provide a similar texture and savory flavor that complements the other ingredients perfectly.
Q: Can I prepare this vegetarian salad ahead of time
A: Yes, you can prep parts of this salad for a quick lunch. Combine the spinach and broccoli in an airtight container. Mix the dressing in a separate jar. Store the strawberries and nuts separately. When you’re ready to eat, simply dice the avocado and combine all the components to keep everything crisp and fresh.
