Ingredients
Salad Ingredients
- 4 packed cups baby spinach (torn or roughly chopped, or your favorite salad greens)
- 1 cup blueberries (fresh or thawed from frozen)
- 1 cup strawberries (diced)
- 1 cup diced cucumber (about ⅓ medium cucumber)
- ¼ cup almonds or pecans (chopped or whole, substitute sunflower seeds if nut free)
- ¼ cup mint leaves (sliced or torn)
- ¼ shallot (very thinly sliced, omit for low FODMAP)
Creamy Balsamic Dressing
- Ingredients for Creamy Balsamic Dressing (recipe not fully detailed in original but typically includes: balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup, Greek yogurt or mayonnaise, salt, and pepper)
Instructions
- Prepare the ingredients: Tear or roughly chop the baby spinach into bite-sized pieces. Dice the strawberries and cucumber into pieces roughly the size of the blueberries for balanced texture and easy eating.
- Combine salad components: In a large salad bowl, add the torn spinach, fresh blueberries, diced strawberries, diced cucumber, chopped or whole nuts, thinly sliced shallot, and torn mint leaves.
- Dress the salad: Either toss the salad with the creamy balsamic dressing right before serving or serve the dressing on the side if you expect leftovers to keep salad ingredients fresh longer.
Notes
- Tearing the spinach into small pieces makes the salad easier to eat and adds a better texture.
- Dice the strawberries and cucumber small to match the size of the blueberries for consistency in each bite.
- Omit shallot for a low FODMAP version of this salad.
- The creamy balsamic dressing makes a large batch and can be stored in the fridge for up to two weeks.
- If nut allergies are a concern, substitute almonds or pecans with sunflower seeds for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
