Strawberry salad with spinach

At the end of strawberry season we decide to prepare tasty and juicy salad with these lovely berries, fresh spinach (I like it very much), vegan Parmesan, which I found in store and toasted pecans and walnuts. This salad have useful internal – it provide us a big stock of energy for the whole day. I have recommended to eat this dish for breakfast or lunch. It super delicious and healthy.

Strawberry salad with spinach, vegan Parmesan, cherry tomatoes and crunchy nuts

  • Servings: 2-4
  • Difficulty: easy
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Vegan Parmesan


  • 300 grams of strawberry
  • ½ pack of spinach leaves
  • 2 – 3 Cherry tomatoes
  • 4 pecans
  • 3 walnuts
  • Juice and zest of ½ lemon
  • Juice of ½ orange
  • Vegan parmesan – 70 grams
  • 2 tbsp. of honey
  • 2 tbsp. of grapeseed oil
  • Pinch of ground cloves
  • Pinch of hot chili pepper
  • Sea salt, freshly ground black pepper – for seasoning


  1. Wash the strawberries, dry with paper towels and cut into four pieces. Wash and dry tomatoes and cut into halves.
  2. Peel and cut nuts into pieces, toast in frying pan without oil for 5 to 10 minutes.
  3. Wash the spinach leaves and drain the water, put them on paper towel and wait until they dry. Put the spinach leaves into colander and steam for 1 minute of less until they become a little bit soft.
  4. Mix together orange and lemon juices, add honey, grapeseed oil, pinch of hot chili pepper and ground cloves. Stir until combine.
  5. Drizzle the strawberries and tomatoes with 1 or 2 tablespoons of prepared dressing.
  6. Put the spinach leaves on the serving plate and then add strawberries, cherry tomatoes and nuts.
  7. Dust the salad with lemon zest and drizzle with dressing.
  8. Decorate with cheese slices and serve.
Tips: If you couldn’t find a vegan parmesan in store, just replace it with other vegetarian cheese, which you can buy. However, you can prepare salad without cheese, but the taste will be not like this.
Use a vegetable peeler to make thin cheese slices.