Strawberry-Spinach Salad
Author: Danielle Joy
Prep time: 20 mins
Total time: 20 mins
  • 1 teaspoon tahini
  • ½ teaspoon black sesame seeds
  • ¾ teaspoon poppy seeds
  • ¾ tablespoon maple syrup
  • 2 tablespoon olive oil
  • ½ tablespoon ACV
  • dash of paprika
  • ½ tablespoon minced onion
  • 2½ ounces spinach
  • 1 cup strawberries
  • Chopped almonds for topping
  1. In a small bowl, mix together tahini, black sesame seeds, poppy seeds, maple syrup, olive oil, ACV, paprika, and minced onion.
  2. Cover and chill in fridge while making the rest of the salad.
  3. Wash and dry spinach.
  4. Tear spinach leaves into bite-sized pieces into a medium bowl.
  5. Slice strawberries and add to spinach. Toss.
  6. Pour dressing over salad and toss.
  7. Top with chopped almonds.
  8. Serve immediately*
*If you are making this ahead of time for a party or potluck, keep the dressing aside until right before you serve the salad. Spinach will get soggy if dressed and not eaten immediately.
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