This spinach salad is packed with the best of berry season and is so easy to make too!
2 Tablespoons freshly squeezed lemon juice
1/2 Teaspoon sea salt
1 Teaspoon Dijon mustard
1/3 cup sliced strawberries, 3-4
1/3 cup avocado oil
1 Tablespoon chia seeds
12 cups baby spinach, or mixed greens, arugula, or chopped romaine
1 pound total berries of choice, 4 cups, I used 2 cups strawberries and 1 cup each blueberries & raspberries
1 pound boneless skinless chicken, grilled and sliced or diced, 2 breasts or 4 thighs
1/2 cup toasted pumpkin seeds
1 ripe avocado, sliced or diced
Optional: 1/2 cup thinly sliced green onion, and or chopped/slivered basil
For the dressing, place the lemon juice, sea salt, mustard, and strawberries into the blender. Blend until smooth. Then with the blender running at low speeds, (3-4 on a Vitamix) add the oil slowly in a thin steady stream until all the oil is added and the dressing is emulsified. Transfer to a container/or jar. Then stir the chia seeds in by hand and let sit to thicken about 10 minutes.
While the dressing sits, place the spinach in a large serving bowl. Then top with the grilled chicken, berries, pumpkin seeds, and avocado.
Serve the salad and dressing together, or toss to combine before serving.
The nutritional information is calculated with chicken breasts since that’s what’s pictured.
- Category: Dinner
- Method: Chopping
- Cuisine: American
Keywords: Blueberry Spinach Salad, Strawberry Spinach Salad, Strawberry Vinaigrette, Salad with Strawberry Dressing, Strawberry Dressing for Salad