Spinach and Strawberry Salad for Spring

Ever since I read and review Victoria Boutenko’s books on raw foods and smoothies,  I adopted her way of combining green leafy veggies with fresh fruit. (See her website: www.rawfamily.com) She believes that leafy greens are a category by themselves, not like other hardier veggies such as squash, carrots, potatoes, etc., and can be combined with fruits and still be very digestible. So I picked up some organic spinach and organic strawberries, both plentiful right now, and made a simple salad for spring. Here is is to enjoy:


Spinach & Strawberry Salad

Utensils: Cutting board & knife, bowl, platter for serving
Prep. Time: 10 minutes
Cooking Time: None
Categories: Vegetarian, GF, Sugar & Salt Free


3-4 cups fresh, organic (baby) spinach, washed and dried
6-8 organic strawberries, washed and sliced in half lengthwise
alfalfa or mixed sprouts (optional)
oil of choice (I used Macadamia for its nutty flavor)
juice of 1/lemon
goat cheese ( 6-8 spoonfuls)


1. Wash spinach and strawberries and dry.  Slice the berries lenghtwise.
2. On a platter, *place the greens first, then add berries and chunks of goat cheese.
3. Sprinkle oil and lemon juice over the platter. Garnish with sprouts, if available. Serve chilled.

Yield: Enough for 2-4 servings, depending on what else is on the menu.

Vegan Variation: Substitute firm, cooked tofu for the goat cheese. You can get flavored tofu in the market.

* You can place the spinach in a bowl and toss with oil and lemon before arranging the dressed greens on the platter. Then the leaves will all be coated more evenly.

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