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A large plate of spinach and strawberry salad.

Strawberry Spinach and Asparagus Salad

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Strawberry, spinach and asparagus salad is made with fresh spring veggies, strawberries, almonds and goat cheese! An easy, beautiful and flavorful spring salad!
5 from 5 votes


  • 2 cups fresh asparagus cut into 1-inch pieces
  • 2 heaping cups fresh spinach
  • 2 cups fresh strawberries, sliced in half
  • 1 large spring onion, chopped
  • 1/2 cup pea shoots
  • 2 tablespoons sliced almonds
  • 1 ounce goat cheese, crumbled
  • juice from 1/2 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • salt and freshly ground black pepper, to taste


  • Bring a large pot of water mixed with a teaspoon of salt to a boil over medium heat. Set aside a bowl of iced water. Add the asparagus to the boiling water and cook for 2 or 3 minutes. Drain the asparagus and immediately add it to the ice water.
  • In a large bowl combine asparagus, spinach, strawberries, onion, pea shoots, almonds and goat cheese. In a small bowl, whisk together the lemon juice, olive oil, honey, salt and pepper. Pour dressing over salad and toss lightly to coat.



  • Omit the goat cheese to make dairy free.
  • Store in the refrigerator for up to 3 days.
  • You can find pea shoots at your local farmers market or grocery store. You can omit them, if desired. 


Serving: 0g, Calories: 172kcal, Carbohydrates: 14g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 46mg, Potassium: 364mg, Fiber: 4g, Sugar: 9g, Vitamin A: 2135IU, Vitamin C: 72.8mg, Calcium: 66mg, Iron: 2.4mg
Course: Salad
Cuisine: American
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