Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Strawberry Spinach Salad with Cider Dressing

Here’s a secret about me: I love blistering heat. Wait – I think just about everyone knows this about me. Yes, I’m the person who wears knit gloves for a morning run. I am also the one who has a portable heater at the office desk because the AC is just too bitter cold. When the summer sun dazzles the world with all it’s energy, I am definitely at my happiest.

Despite all the love I have for solar rays, I do treasure a cool escape when it comes to food on a hot day. Eating something hot often puts me to sleep (much like a happy cat in a sunny window). That’s why I love this salad. It’s refreshing and energizing. It’s really packed with yummy flavors and textures: sweet tartness of the strawberries, smooth crunch of the baby spinach, and a tangy citrus of the dressing.

Pair this with a cool drink for a complete lunch or have as a side salad with your dinner.


Strawberry Spinach Salad with Cider Dressing

Makes: 2 servings
Ready in: 15 minutes


For the dressing:

  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice

For the salad:

  • 2 cups baby spinach
  • 1 avocado
  • 10 strawberries
  • 1/2 cup chopped pecans


1. Wash the strawberries. Slice off the green top and slice the strawberries lengthwise into 1/4 inch thick slices.

2. Chop the avocado into chunks.

3. (Optional Step) Toast the pecans in a toaster oven (conventional works too).

4. Using a blender, blend together (or mix in a bowl) the dressing ingredients.

5. In a medium bowl, toss together all the salad ingredients and the dressing. Serve immediately or store in the refrigerator for later.

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