Spinach and Strawberry Daiquiri Salad

Vegetarian
Gluten Free
Dairy Free
Health score
21%
Spinach and Strawberry Daiquiri Salad
45 min.
8
304kcal

Suggestions


Welcome to a delightful culinary adventure with our Spinach and Strawberry Daiquiri Salad! This vibrant dish is not just a feast for the eyes but also a celebration of flavors that will tantalize your taste buds. Imagine the crispness of fresh baby spinach mingling with the sweetness of ripe strawberries, all brought together by a zesty dressing that echoes the refreshing notes of a classic daiquiri.

Perfect for any occasion, whether as a side dish at a summer barbecue, a starter for a dinner party, or a healthy snack to brighten your day, this salad is sure to impress. With its vegetarian, gluten-free, and dairy-free attributes, it caters to a variety of dietary preferences, making it an inclusive choice for gatherings with friends and family.

The addition of toasted almonds and flaked coconut adds a delightful crunch, while the poppy seeds provide a unique twist that elevates the dish to new heights. Each bite is a harmonious blend of textures and flavors, from the nutty undertones to the sweet and tangy dressing. In just 45 minutes, you can whip up this refreshing salad that not only nourishes the body but also delights the senses. Get ready to enjoy a burst of freshness that will leave everyone asking for seconds!

Ingredients

  • cup almonds sliced
  • 10 ounce baby spinach dried rinsed
  • cup coconut or flaked toasted
  • 0.3 teaspoon dijon mustard 
  • 0.3 cup honey 
  • 0.3 cup juice of lime 
  • 0.3 teaspoon poppy seeds 
  • 0.5  onion red sliced
  • 0.3 teaspoon salt 
  • pints strawberries fresh sliced
  • 0.3 cup vegetable oil 
  • 0.3 cup sugar white

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
  2. Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes.
  3. Remove nuts from the skillet to cool.
  4. Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

Nutrition Facts

Calories304kcal
Protein6.29%
Fat55%
Carbs38.71%

Properties

Glycemic Index
33.55
Glycemic Load
12.01
Inflammation Score
-10
Nutrition Score
24.18782614625%

Flavonoids

Cyanidin
2.27mg
Petunidin
0.13mg
Delphinidin
0.37mg
Malvidin
0.01mg
Pelargonidin
29.4mg
Peonidin
0.06mg
Catechin
3.83mg
Epigallocatechin
1.22mg
Epicatechin
0.57mg
Epicatechin 3-gallate
0.18mg
Epigallocatechin 3-gallate
0.13mg
Eriodictyol
0.19mg
Hesperetin
0.68mg
Naringenin
0.39mg
Luteolin
0.26mg
Isorhamnetin
0.65mg
Kaempferol
2.94mg
Myricetin
0.17mg
Quercetin
4.2mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:304.43kcal
15.22%
Fat:19.98g
30.73%
Saturated Fat:7.6g
47.52%
Carbohydrates:31.64g
10.55%
Net Carbohydrates:25.13g
9.14%
Sugar:22.57g
25.08%
Cholesterol:0mg
0%
Sodium:108.55mg
4.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.14g
10.28%
Vitamin K:186.4µg
177.52%
Vitamin C:82.51mg
100.01%
Manganese:1.36mg
67.75%
Vitamin A:3341.26IU
66.83%
Vitamin E:4.63mg
30.87%
Folate:105.52µg
26.38%
Fiber:6.51g
26.03%
Magnesium:85.89mg
21.47%
Copper:0.32mg
15.83%
Potassium:546.16mg
15.6%
Vitamin B2:0.24mg
14.3%
Iron:2.31mg
12.82%
Phosphorus:127.42mg
12.74%
Vitamin B6:0.19mg
9.32%
Calcium:92.54mg
9.25%
Zinc:0.98mg
6.51%
Vitamin B1:0.09mg
6.14%
Vitamin B3:1.23mg
6.13%
Selenium:3.49µg
4.99%
Vitamin B5:0.34mg
3.36%
Source:Allrecipes