This stunning strawberry and broccoli spinach salad is proof that raw broccoli belongs with fruit — the little trees soak up the sweet-tamari dressing while strawberries and avocado keep every bite juicy. Chopped macadamias add the buttery crunch on top.
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 (2 fl oz) 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 (0.1 fl oz) 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 (240 ml)
• 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 (240 ml) 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 (240 ml) 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.
Pro Tips
- Cut the broccoli florets small — bite-sized pieces soften slightly in the dressing instead of tasting like a crudité platter.
- The honey in the dressing swaps measure-for-measure with brown rice syrup or yacon syrup, which the recipe lists specifically for keeping it plant-based.
- Use tamari instead of soy sauce to make the dressing gluten-free; everything else in the bowl already is.
- Toss the diced avocado in last, right before serving, so it stays in neat cubes rather than smearing over the greens.
Frequently Asked Questions
Can I make strawberry broccoli spinach salad ahead?
Whisk the dressing and prep the fruit and vegetables a few hours ahead, but combine everything no more than 30 minutes before serving — the spinach wilts fast once dressed.
Do I have to use macadamia nuts?
They're ideal because of the buttery texture, but the recipe works with any unsalted nut you like. Keep them coarsely chopped so they hold some crunch.
Is this salad gluten-free?
It can be — just use tamari instead of soy sauce in the dressing, since tamari is traditionally wheat-free. Every other ingredient already is.
Recipe card below.
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Stunning Strawberry & Broccoli Spinach Salad
Ingredients
Method
- In a large salad bowl, combine the baby spinach, broccoli florets, sliced strawberries, diced avocado, and chopped macadamia nuts.
- 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.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately for the best texture.
- Let the dressing sit for 10-15 minutes before using. This allows the chia seeds to gel slightly, creating a thicker, more luscious consistency.
