Summer salad with spinach, strawberries and almonds

Summer salad with spinach, strawberries and almonds

Summer is already upon us! The earth is full of nutrients in their purest form which are great for regenerating your body! Spinach and fresh strawberries pair really well in this easy-to-make and delicious salad! Its slightly spicy lime and coriander vinaigrette enhances its flavors. Ideal for camping or picnics, it is light, fruity and packed with vitamins!



Thanks to its high content of antioxidants, vitamins A, C, and E, they are considered theone of the best anti-cancer ingredients. The presence of folic acid as well as the phyto-nutrients also allow spinach to have a most positive action when it comes to fights cancer cells. 

Another important benefit of spinach is its high magnesium content, which helps against cramps and fatigue! A food to consume particularly during the pre-menstrual period ...



Delicious to the taste, strawberries are full of vitamin C. On an equal weight basis, they contain more vitamin C than an orange (100g of strawberries contains 1/2 of the recommended daily allowance).

The small seeds of strawberries, called achenes, provide insoluble fiber that helps prevent constipation.

Strawberries are also a good source of pectin and other soluble fibers that can help lower high blood cholesterol levels.




Summer salad with spinach, strawberries and almonds 

Makes 4 servings



8 cups washed spinach
1 avocado, sliced
1/4 red onion, chopped
1 container of strawberries, cut in half
1/4 cup ofnatural almonds trenches or walnuts



1 jalapeño pepper, seeded and chopped
1 gousse d'ail hachée
3/4 tsp chopped fresh ginger
1/4 cup freshly squeezed lime juice
1/3 cup maple syrup
2 tsp balsamic vinegar
1/4 cup chopped fresh cilantro (packed)
1/2 cup olive oil
freshly ground pepper to taste




  1. Place the spinach in a large bowl. Then add the sliced ​​strawberries and walnuts.
  2. Add other toppings if desired (see remarks below).
  3. To prepare the vinaigrette: Put the jalapeno pepper and garlic in a blender and grind into a paste.
  4. Add lime juice, honey, balsamic vinegar, pepper and cilantro; grind in spurts to grind well. 
  5. With the engine running, add the oil in a stream until fully incorporated and smooth. 
  6. Drizzle the dressing on top, then toss with a salad tongs.
  7. Serve immediately.



I suggest you add a few extra toppings to this salad for even more flavor and nutrients! 




Bon appétit!


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  • Caroline Bisaillon
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