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strawberry spinach salad with lemon poppyseed dressing

Strawberry Spinach Salad with Lemon Poppyseed Dressing

  • Author: Dietitian Debbie
  • Prep Time: 20 Min
  • Cook Time: 15 Min
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Salad, Entree, Side Dish
  • Method: Salad, Fresh
  • Cuisine: Vegan

Description

Savor the flavors of summer with this vegan strawberry spinach salad with lemon poppyseed dressing and coconut bacon. You’ll want to make it on repeat all summer!


Ingredients

Coconut Bacon: 

  • 1 1/2 cups unsweetened coconut chips
  • 2 tablespoons soy sauce
  • 1 teaspoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon liquid smoke
  • 1/4 teaspoon ground black pepper

Lemon Poppyseed Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Zest from 1 lemon
  • 1 teaspoon maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon poppyseeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Salad:

  • 8 cups fresh spinach
  • 2 cups sliced strawberries
  • 1 avocado, thinly sliced
  • 1/3 cup chopped almonds
  • 1/3 cup thinly sliced red onion
  • 1/3 cup coconut bacon

Instructions

To Make the Coconut Bacon: 

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
  2. In a large bowl, addd all the coconut bacon ingredients and toss with a wooden spoon to evenly coat the coconut chips in marinade. Spread in a single layer on the baking sheet linked with parchment paper. Bake for 12-14 minutes, tossing halfway through, until golden brown. (Watch closely the last few minutes so that it doesn’t burn!) Remove from the oven and set aside to cool.

For the Dressing: 

  1. Add all of the dressing ingredients to a jar. Screw lid onto jar tightly and shake vigorously to mix. 

For the Salad: 

  1. Add spinach, strawberries, almonds, onion, and bacon to a large salad bowl. Drizzle with dressing and toss to coat. Serve immediately.

Notes

This salad makes 3 large meal sized salads or 4 smaller side salads. 


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 290 kcal
  • Sugar: 5.5 g
  • Sodium: 205 mg
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 6.5 g
  • Protein: 4 g
  • Cholesterol: 0 mg