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two hands holding a white bowl full of the best summer strawberry salad recipe

Summer Strawberry Salad Recipe

  • Author: Lindsay Cotter
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


The best way to use up all your seasonal produce, this summer strawberry salad recipe is bursting with vitamins, nutrients, and flavor! 


Units Scale

For the Salad:

  • 1/2 cup pecan halves (to be toasted)
  • 56 cups (6 ounce bag) spinach leaves
  • 2 cups (8 ounces) strawberries, sliced
  • 1/2 cup (4 ounces) zucchini, sliced or julienne cut
  • 1/2 large or 1 small avocado, diced
  • 1/2 cup feta, crumbled
  • Optional: 1/2 small red onion, sliced

For the Dressing:

  • 1/3 cup olive oil or avocado oil
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 1 1/2 teaspoons dijon mustard
  • 1 garlic clove (1/2 teaspoon), minced
  • 1/4 teaspoon each sea salt and pepper
  • Optional: 1 Tablespoon cherry juice (from jar or fresh)


For the Pecans: 

  1. Preheat the oven to 350° F. 
  2. Spread the pecans on a baking sheet and toast/bake for 5 minutes or until they are golden and fragrant. Check oven halfway to ensure that the pecans do not burn. Remove from the oven and set aside.

For the Dressing: 

  1.  In a small bowl (or covered jar), whisk together the dressing ingredients (oil, balsamic vinegar, honey, dijon mustard, garlic, salt and pepper and optional cherry juice) until well combined.  

Prepare the Salad:  

  1. In a large serving bowl add the spinach, strawberries, zucchini, avocado, feta, toasted pecans, and optional red onion (see notes).  
  2. Drizzle the dressing on top, and toss lightly to combine. 
  3. Serve immediately. Refrigerate leftover salad dressing in an airtight container for up to 4-5 days. Always shake the dressing before serving.


Balsamic Vinaigrette Nutrition per 2 Tablespoons: 95 calories, 9.3 grams fat, 3.3 grams carbs, 0.1 grams protein *Nutrition below does not include dressing.

Storage/ Make Ahead Tips: Salad without dressing can be stored in the refrigerator for up to 3-4 days.  

 Tip – If you are adding the sliced raw red onions raw, soak them in a bowl of cold water or ice water for 10 minutes to help remove the harsh aftertaste.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Main, Salads
  • Method: Oven
  • Cuisine: American


  • Serving Size: 2 cups
  • Calories: 251
  • Sugar: 5.8 g
  • Sodium: 364.4 mg
  • Fat: 20.4 g
  • Saturated Fat: 6.6 g
  • Carbohydrates: 12.1 g
  • Fiber: 4.9 g
  • Protein: 8.5 g
  • Cholesterol: 31.7 mg

Keywords: salad, summer, vegetarian, spinach, strawberries