Strawberry Spinach Salad has a unique and delicious dressing , and this would be a perfect salad to make for a party! And this amazing salad is probably lower in carbs than you might think!

PIN the Strawberry Spinach Salad recipe to try it later!

I originally got this amazing recipe for Strawberry Spinach Salad from a reader named Robin Oliver, and it’s been a favorite on the site through the years. And although the original photos for this weren’t bad (and I am even keeping one of them in the post) recently Kara and I decided this recipe was so perfect for Spring that we should give it a photo make-over!

Now I no longer have a garden where dill is growing, but I’m still intrigued with the idea of dill in a salad with spinach, and I didn’t mind buying a little package of fresh dill at the store. I also still really love the sound of the slightly-sweet dressing for this salad with a touch of dry mustard and onion powder giving it a sweet and savory combination of flavors.

I used my favorite sweetener of course, to make the strawberry spinach salad lower in sugar, and when we tasted the dressing using Monkfruit sweetener we decided some people might like to make it even slightly sweeter, so I’m giving you that option..

If you don’t like dill, or don’t have any fresh dill in your garden I think this salad would also be delicious with chopped sweet basil! This is a lovely salad for a special occasion; hope you enjoy!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

About Fresh Dill:

Dill is a short-lived perennial herb that’s used in many types of recipes. If you have dill in your garden, try to keep it trimmed during the summer so the dill doesn’t go to seed. At the end of the season you can let it go to seed and re-seed the spot for dill the next year.

What if you want a sweeter dressing for the Strawberry Spinach Salad?

When you’re making this salad I recommend you stir together the dressing ingredients and then taste the dressing with a spoon. If you’d like it a bit sweeter, just add 1-2 tablespoons more Monkfruit Sweetener (affiliate link).

Can you use frozen strawberries for this spinach salad?

I haven’t tried using frozen strawberries for a salad like this Strawberry Spinach Salad. And although I think it might not be bad, truthfully I think fresh strawberries will always be better for a salad like this one.

What else could you add to this Strawberry Spinach Salad?

I think this salad is amazing just as the recipe is written. But if you want to switch it up occasionally, you could add Feta Cheese, Goat Cheese, or Gorgonzola Cheese or switch out the almonds for pecans or walnuts.

Is this Strawberry Spinach Salad low in carbs?

Strawberries and spinach both have a few carbs, but this recipe divided into the six servings the updated recipe specifies has 9.7 net carbs per serving. That doesn’t seem bad for a party salad that you make for a special occasion.

Another favorite recipe with strawberries:

If you’re also someone who just has to buy some fresh strawberries when they show up in the stores, you have to try Strawberries Romanoff, which is my other must-make-every-year recipe with strawberries!

How to make Strawberry Spinach Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Stir together the dressing ingredients, taste with a spoon, and add 1-2 tablespoons more Monkfruit sweetener if you prefer a slightly sweeter dressing. 
2. Wash and dry dill, then cut away from stems and chop to get about 3 tablespoons of chopped dill. 
3. Assemble the dill, slivered almonds, and green onions.
4. Rinse and dry strawberries, then cut strawberries into slices.
5. If needed, soak spinach in cold water in a salad spinner (affiliate link) and then spin it very dry.
6. This salad doesn’t keep well, so don’t toss it together until right before you’re going to eat. 
7. Toss baby spinach with the dill, chopped green onions, and almonds. 
8. Then whisk dressing ingredients together again, and toss the salad ingredients with desired amount of dressing. (You may not need all the dressing.)
9. Add strawberries and toss gently, saving some to garnish the top of the salad.
10. Serve immediately and wait for raves from your family or guests!

Want to make individual servings of Strawberry Spinach Salad?

If you prefer you can also assemble the dressed spinach on individual plates and top with the strawberries; then drizzle a little dressing over the strawberries.

Try This Next Tomato Avocado Salad with Edamame

Make it a Low-Carb Meal:

This salad with spinach and strawberries would taste great with Rosemary Mustard Grilled Chicken, Salmon and Asparagus Sheet Pan Meal, Pork Chops with Balsamic Glaze, Slow Cooked Salmon with Butter, Garlic, Capers, and Lemon, or Instant Pot Balsamic Pork Roast.

More Spinach Salad Recipes to Try:

Ingredients

Ingredients:

• 7 cups baby spinach leaves (see notes)
• 1/4 cup sliced green onions
• 1/2 cup slivered almonds
• 2 cups sliced strawberries (see notes)
• 3 T chopped fresh dill

Dressing Ingredients:

• 1/4 cup red wine vinegar
• 1/4 cup Monkfruit Sweetener (see notes)
• 1/2 tsp. garlic powder (see notes)
• 1/4 tsp. salt (I used fine sea salt)
• 1/4 tsp. black pepper (I used fresh ground pepper)
• 1/4 tsp. dry mustard powder
• 1/4 tsp. onion powder
• 1/2 cup extra virgin olive oil

Instructions

1. Stir together the red wine vinegar, Monkfruit Sweetener, garlic powder, salt, black pepper, dry mustard powder, onion powder, and olilve oil to make the dressing. Taste with a spoon, and add 1-2 tablespoons more Monkfruit sweetener if you prefer a slightly sweeter dressing.
2. Wash and dry enough dill to get about 3 tablespoons of chopped dill. Cut the thin stems with dill leaves off and discard the thicker pieces of stem. Then finely chop the dil
3. Assemble the chopped dill, slivered almonds, and green onion
4. Rinse strawberries and dry with paper towels, then remove stems, cut strawberries in half, and cut into slice
5. If your spinach is fresh and crisp there is usually no need to wash it. But if the spinach is limp, soak in cold water in a salad spinner (affiliate link) and then spin it very dr
6. This salad doesn’t keep well, so don’t toss it together until right before you’re going to eat it
7. Toss baby spinach with the dill, chopped green onions, and almonds
8. Then whisk dressing ingredients together again to be sure they’re well mixed, and toss the salad ingredients with desired amount of dressing. (You may not need all the dressing; save in refrigerator for another salad.
9. Then add strawberries and toss gently, saving some to garnish the top of the salad
10. Serve immediately and wait for raves from your family or guests!
11. This can also be served by adding the dressed greens to individual plates and topping with sliced strawberries.
12. The salad doesn’t keep well, so only toss together the amount you’ll be eating, refrigerate leftovers separately, and toss them together later to make another salad.

Notes

Seven cups of baby spinach is slightly less than 8 ounces of spinach. The recipe can be doubled if you’re making it for a larger group, but it doesn’t keep well.

Two cups of sliced strawberries is about one pound of fresh strawberries.

I used Lakanto Monkfruit Sweetener (affiliate link) for this recipe, but use the sweetener you prefer.

This recipe adapted from a recipe sent to me by Robin Oliver. Robin got it from a pot-luck where she asked the host for the recipe.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 276Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 226mgCarbohydrates: 16gFiber: 7.3gSugar: 4.9gProtein: 7.6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with an approved sweetener, this Strawberry Spinach Salad is surprisingly low in net carbs so it could work as a special-occasion salad for low-carb diets, but probably not for Keto. It would also be a good option for phase 2 or 3 of the original South Beach Diet. 

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Strawberry Spinach Salad recipe was first posted in 2009, and though the years it has been a hit on Kalyn’s Kitchen and I’ve made it many times myself. It was last updated with more information in 2023.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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