Strawberry & Spinach Recipe

Prepare spinach

Rinse 6 cups fresh baby spinach thoroughly in cold water, spin or pat dry with clean towels, and transfer to a large serving bowl. Trim any thick stems if desired.

Slice strawberries

Hull and thinly slice 12 oz fresh strawberries. Scatter the slices evenly over the spinach.

Slice onion

Thinly slice 1/4 cup red onion into half-moons (so they’re mild and not overpowering). Distribute the onion over the spinach and strawberries.

Toast pecans and coconut

Heat a small skillet over medium heat. Add 3 oz pecan halves and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove pecans to a plate. In the same skillet add 1 oz unsweetened shredded coconut and toast 1–2 minutes until golden (watch carefully). Let both cool slightly, then scatter pecans and coconut over the salad.

Add cheese (optional)

If using, crumble 1/2 cup goat cheese or vegan feta over the salad just before dressing to keep texture contrast.

In a small bowl or jar combine 3 tbsp fresh lime juice, 2 tbsp honey (or 2 tbsp maple syrup for vegan), 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 3 pinches fine sea salt, and 1 pinch freshly ground black pepper. Whisk briefly to combine.

Slowly whisk in 4 tbsp extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. If you prefer a creamier dressing, whisk in 1 tbsp vegan mayonnaise or 1 tbsp softened Greek yogurt (omit for strict vegan unless using vegan mayo).

Stir in 1 tsp poppy seeds. Taste and adjust seasoning — add more honey/maple for sweetness, more lime for brightness, or a pinch more salt if needed.

If making ahead, cover and refrigerate; bring to room temperature and re-whisk before using.

Drizzle dressing over the composed salad just before serving—start with about 3–4 tbsp and toss gently to coat. Add more dressing as desired (dressing yields about 6–7 tbsp; reserve any extra for another use).

Garnish with a few whole strawberry slices and extra pecans for presentation. Serve immediately so the coconut remains slightly crisp.