Strawberry Spinach Salad with Crunchy Almonds & Summer Sprouts

Not only does this salad bring a brilliant burst of color to any table it’s featured on — it also packs a whopping amount of nutrition into just a handful of delicate, raw ingredients. Strawberries, black currants and greens are loaded with vitamin C, iron, antioxidants and fiber, carrots and purple cabbage shine with vitamin A, while almonds, sunflower seeds and avocado lend just the right dose of satiating, healthy fats and contrasting texture.

Sprouts bring the health rating of this salad up a hundred notches, featuring tightly compacted protein, fiber, enzymes, and several vitamins and minerals.

Enjoy the tangy tastes of summer that shine through this delightful, cheer-me-up strawberry salad.

Strawberry Spinach Salad with Black Currants, Sprouts & Almonds


4 cups baby spinachStrawberries_cut

1 cup purple cabbage, shredded

1 cup fresh strawberries, sliced

½ cup fresh black currants

½ cup carrot, cut into small matchsticks

¼ cup raw almonds pieces

¼ cup raw sunflower seeds

½ cup green leafy sprouts of choice (such as alfalfa, clover, etc.)

½ ripe avocado, sliced

For the Dressing:

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

2 teaspoons raw honey (optional)

Salt and pepper, to taste


Place all salad dressing ingredients into a mason jar; cap it and shake well to combine. Let the salad dressing rest on the counter for a few minutes to allow the flavors to blend. Meanwhile, in a large bowl, combine all of the salad ingredients. Drizzle in the salad dressing and toss very well. Enjoy!


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