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Strawberry Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts

Bring Summer to your table with this healthy, gluten-free Strawberry Spinach Salad featuring mango, avocado, blueberries, and cashew nuts, tossed with a simple homemade balsamic vinaigrette. Perfect for lunches, picnics, grilled meats, and outdoor meals.

  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 10 oz baby spinach fresh (about 10 cups of torn leaves)
  • 4 cups strawberries, cleaned and hulled, freshly sliced
  • 1 avocado, chopped
  • 1 cup blueberries
  • 1 mango, sliced
  • ¼ cup cashews
  • ½ cup balsamic vinegar
  • 2 tablespoons honey

Instructions

  1. Chop or tear the baby spinach leaves for a chopped salad look.
  2. Add sliced strawberries, chopped avocado, blueberries, sliced mango, and cashews to the spinach in a large bowl. Toss to combine.
  3. Prepare the balsamic vinaigrette by combining ½ cup balsamic vinegar and 2 tablespoons honey in a small saucepan. Simmer over medium heat until reduced by half and thickened into a glaze (about 10-15 minutes). Drizzle over the salad and toss gently before serving.

Notes

Use ripe, fresh fruits for the best flavor and texture. Avocado adds creaminess while mango brings sweetness. Toast cashews lightly for extra crunch if desired. Make-ahead tip: Prepare ingredients separately and assemble just before serving to keep spinach crisp.

  • Author: Olivia Bennett
  • Prep Time: 20 minutes
  • Method: Salad
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 25g
  • Sodium: 50mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg