This strawberry spinach salad takes advantage of the spring’s bounty with a variety of seasonal ingredients including: strawberries, roasted asparagus, grilled chicken, crunchy cucumber slices, creamy avocado, red onion, toasted almond slices and a sweet and tangy homemade poppy seed dressing.
Ingredients in Strawberry Spinach Mason Jar Salad
red onions and cucumbers – for some added crunch.
asparagus – I love fresh asparagus when it’s in season!
avocado – a great way to add healthy fat and creaminess.
grilled or baked skinless chicken breast – for this recipe, but any type will do!
strawberries – for some natural sweetness.
baby spinach – baby spinach has a mild flavor and texture that works perfectly in this salad.
sliced almonds – for some more crunch.
Strawberries – for some natural sweetness.
citrus poppy seed dressing – a super simple dressing made with fresh grapefruit juice, maple syrup, sea salt, ground pepper, dijon mustard, garlic, poppy seeds, and olive oil.
Mix-ins – Feel free to switch up your mix-ins for this salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this your own!
Red onion – Not a fan of red onion feel free to use yellow onion instead.
Vegetarian – If you’re vegetarian feel free to skip the chicken and use another protein source like hard boiled eggs, baked tofu, tempeh or chickpeas.
Serving and Storing
To make it in advance: You can keep the salad in the fridge until you’re ready to enjoy. Most salads will keep for about 5 days depending on what protein you’re using. I only prefer to go 1-3 days when I’m using something like grilled chicken.
Serving: The fun part comes when you’re ready to eat because you get to shake the jar to distribute the dressing. I don’t know why, but this is my favorite part! Once shaken, pour the salad into a big plate or bowl and enjoy. If for some reason you find yourself without a serving dish you can eat the salad straight from the jar but unless you have an extra-long fork, it’s kind of difficult. I speak from experience. haha
Make dressing by whisking together all ingredients.
Take four wide-mouth 32 oz mason jars and layer salad ingredients. Start with 3 Tablespoons of dressing in each jar and then divide remaining salad ingredients in quarters and start layering in this order: onions, cucumbers, strawberries, asparagus, chicken, goat cheese, almonds and spinach.
When ready to serve, shake each jar and pour into a bowl.
Dressing – I love the citrus poppy seed dressing paired with this salad but any dressing would work if you’re in a pinch. Some options: Balsamic Dressing, white balsamic vinaigrette or lemon vinaigrette.Mix-ins – Feel free to switch up your mix-ins for this salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this your own!Red onion – Not a fan of red onion feel free to use yellow onion instead.Vegetarian – If you’re vegetarian feel free to skip the chicken and use another protein source like hard boiled eggs, baked tofu, tempeh or chickpeas.