Spinach, Orange and Strawberry Salad

Spinach, Orange, and Strawberry Salad Recipe

Hello! Let's prepare one of my favorite combinations to refresh the palate and fill the body with energy. This spinach, orange, and strawberry salad is an explosion of color and flavor, perfect if you're looking for something healthy that isn't boring. The contrast between the sweetness of the fruit and the acidic touch of the homemade dressing makes eating vegetables a real pleasure.

Preparation time

Here's the time breakdown so you can organize yourself better in the kitchen. It's a very quick recipe, ideal for when you're in a hurry but want to eat well.

• Preparation: 15 minutes
• Cooking: 0 minutes
• Total: 15 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve the best result, I recommend using fresh and seasonal fruits and vegetables. The quality of the produce is what will make this dish shine.

For the salad

• 225 grams of fresh spinach (washed and drained)
• 1 cup of strawberries
• 5 small tomatoes (cherry or cocktail type)
• 1 red bell pepper

For the dressing

• 1½ teaspoon of Dijon mustard
• ½ teaspoon salt
• 1 teaspoon of ground black pepper
• 2 tablespoons of vinegar of red wine
• 1 teaspoon lemon juice
• 1 tablespoon orange juice
• 1 teaspoon of sugar
• 3 tablespoons olive oil

Note on substitutions: If you can't find good quality fresh spinach at the market, you can substitute it with a mix of tender lettuces or arugula, although the flavor will change slightly. If you don't have red wine vinegar, apple cider vinegar is a mild alternative that works very well with fruits.

Utensils we will use

We don't need sophisticated equipment, just basic tools that you surely already have in your drawers.

• A large bowl (for mixing the salad)
• A small bowl or a jar with a lid (for emulsifying the dressing)
• Cutting board
• Chef's knife or sharp paring knife
• Colander or lettuce spinner (very important for drying)
• Mixing spoons

Preparation

The secret to this recipe lies in how the ingredients are cut and in preparing the dressing just before eating to maintain freshness.

1. Fruit and vegetable preparation

   • Wash the spinach under the tap with cold water. It is vital to dry them very well with a spinner or with kitchen paper; if they remain wet, the dressing will slide off and the salad will be watery.
   • Wash the strawberries, remove the green stem, and cut them into small pieces or slices, according to your preference, but try to make them a similar size so they are easy to eat.
   • Take the 5 small tomatoes and cut them into quarters.
   • Wash the red bell pepper, remove the seeds and the white parts from the inside. Cut it into thin strips (julienne style) so that they add crunch without dominating each bite.
2. Wash the spinach under the tap with cold water. It is vital to dry them very well with a spinner or with kitchen paper; if they remain wet, the dressing will slide off and the salad will be watery.
3. Wash the strawberries, remove the green stem, and cut them into small pieces or slices, according to your preference, but try to make them a similar size so they are easy to eat.
4. Take the 5 small tomatoes and cut them into quarters.
5. Wash the red bell pepper, remove the seeds and the white parts from the inside. Cut it into thin strips (julienne style) so that they add crunch without dominating each bite.

6. Mixing the base

   • In the large bowl, place the dried spinach as a base.
   • Add the chopped strawberries, tomato quarters, and red bell pepper strips.
   • Mix gently with your hands or two spoons to distribute the colors evenly without crushing the fruit.
7. In the large bowl, place the dried spinach as a base.
8. Add the chopped strawberries, tomato quarters, and red bell pepper strips.
9. Mix gently with your hands or two spoons to distribute the colors evenly without crushing the fruit.

10. Preparation of the citrus dressing

    • In the small bowl, add the Dijon mustard, salt, ground black pepper, and sugar.
    • Incorporate the acids: red wine vinegar, lemon juice, and freshly squeezed orange juice.
    • Mix well with a fork or hand whisk until the salt and sugar dissolve.
    • Add the olive oil little by little (in a stream) while continuing to whisk vigorously. This will create an emulsion, making the dressing look creamy and unified instead of separated.
11. In the small bowl, add the Dijon mustard, salt, ground black pepper, and sugar.
12. Incorporate the acids: red wine vinegar, lemon juice, and freshly squeezed orange juice.
13. Mix well with a fork or hand whisk until the salt and sugar dissolve.
14. Add the olive oil little by little (in a stream) while continuing to whisk vigorously. This will create an emulsion, making the dressing look creamy and unified instead of separated.

15. Final assembly

    • Just before serving, pour the dressing over the spinach and fruit mixture.
    • Stir well with folding movements so that each leaf and each piece of fruit is impregnated with the citrus and mustard flavor.
16. Just before serving, pour the dressing over the spinach and fruit mixture.
17. Stir well with folding movements so that each leaf and each piece of fruit is impregnated with the citrus and mustard flavor.

To finish and serve

Once mixed, serve the salad immediately on individual plates or in a nice platter in the center. This salad is best enjoyed right away, as the acid from the lemon and vinegar will begin to «cook» the spinach if too much time passes, causing it to lose its crispy texture. You can accompany it with a slice of toasted bread if you wish.

Nutritional Information

These values are approximate per serving, calculated for a standard diet. It is a light option packed with nutrients.

• Calories: 145 kcal
• Proteins: 2 g
• Fats: 11 g
• Carbohydrates: 12 g
• Fiber: 3 g

Note: Nutritional values are estimates based on the listed ingredients and may vary depending on the exact brands or the size of the fruits used.

5 keys to make it perfect

As a private chef, I have learned that small details make a big difference between a normal salad and a memorable one.

1. Drying is non-negotiable: I insist a lot on this, but the number one enemy of this salad is residual washing water. If the spinach is wet, the oil from the dressing will repel it. Take an extra minute to dry them well.

2. Ingredient temperature: Make sure the fruits and spinach are cold, fresh out of the refrigerator. The temperature contrast with a hot main dish is delicious and maintains the crispy texture.

3. The pepper cut: Red pepper is a strong ingredient. If you cut it into large pieces, it will overpower the delicate flavor of the strawberry. Cutting it into very thin strips allows it to add color and texture without being invasive.

4. Correct emulsion: Don't add all the dressing ingredients at once. Whisking in the oil at the end helps the mixture thicken slightly, allowing it to adhere better to the spinach leaves.

5. Oil quality: As it is a raw dressing, the flavor of the olive oil will be very noticeable. Use an extra virgin olive oil that you like; one with fruity notes goes great with strawberries.

When is it ideal to enjoy it?

This spinach, orange, and strawberry salad it is incredibly versatile. Personally, I love serving it for spring and summer lunches, when strawberries are at their sweetest and most economical. It's the perfect starter for a family meal in the garden or on the terrace.

In addition, it works wonderfully as a palate-cleansing side dish if you serve meats with some fat, such as pork or lamb, thanks to the acidity of the dressing. It's also a fantastic light dinner on its own. If you're looking to vary your light dinners, you might be interested in trying a spinach salad with pear which has a similar but more autumnal profile.

Comparison table

Sometimes we get confused among so many fresh salad options. Here I show you how our recipe today compares with other popular alternatives so you can choose the best one for each occasion.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing, and I'd love to know how this recipe turned out for you. Did you add any special touch? Perhaps you tried caramelized walnuts or were inspired by a version with caramelized pears. Leave your comment below, upload your photo, and share your own tricks with our community of home cooks!

Culinary glossary

Sometimes we use terms that might sound strange, but they are very simple. Here I explain the ones we've used today:

• Julienne: A cutting technique that consists of chopping vegetables (like the bell pepper here) into long, very thin strips.
• Emulsify: It is the process of mixing two liquids that normally don't combine well (like vinegar and oil) by beating quickly until a creamy sauce and unified.
• Dressing: Sauce or liquid mixture that we use to add flavor, moisture, and shine to salads; also known as dressing.
• Quarters: To cut an ingredient (like a tomato) into four equal parts, usually by making a cross cut.
• Drain: To remove excess water from a food after washing it; key for crispy salads.