Low Sodium Strawberry Spinach Salad Recipe
This low sodium strawberry spinach salad with honey lemon vinaigrette dressing recipe is a delicious, sweet, and savory appetizer or side dish. Great to serve at an end-of-summer BBQ, this is one crowd-pleaser salad everyone will love.
A bright & fresh salad loaded with fresh sliced strawberries, unsalted nuts, and zesty red onions topped on fresh baby spinach. I love serving this salad to guests, it’s great for a cookout!
Want more low sodium salads? Try our flavorful low sodium mango salad, our low sodium egg salad, or our year-round favorite low sodium apple walnut salad.
Kelly’s note: This recipe was updated July 10, 2026 with new photography. I also added an Additions & Substitutions section, step-by-step photos, and an FAQ to be more helpful.
Summer is officially wrapping up, and we are enjoying every last fresh strawberry that is growing! This salad is a perfect sweet & savory salad combination with fresh berries, greens, and a tangy lemon vinaigrette (that takes 5 minutes to make).
I was inspired to make this recipe after eating at a fantastic restaurant The Wood on our recent trip to Banff and the Canadian Rockies. They had a wonderful quinoa berry power bowl on the menu (which looked like the best low sodium option) and I had to recreate it at home. This salad is the perfect side dish for your next gathering. It’s elegant, fun, and tastes amazing!
This Low Sodium Strawberry Salad Recipe Is
- Bright
- Sweet
- Fresh
- Savory
- Satisfying
- Great for Entertaining
- Low in Sodium!
Low Sodium Salads To Enjoy All Year!
I love this low sodium strawberry salad recipe, which is a bright & fresh addition to the table. I love serving this salad with dinner, in summer or anytime of year. In the off season, you can now find some great hot house options for getting really good strawberries in the off-season. So officially calling this as more than just a summer salad.
Salads and dressings can be easy to make low sodium by using homemade dressings – which only take minutes to make! Browse all our low sodium salad recipes here for your next family favorite.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The star of this recipe is fresh summer strawberries. They pair so nicely with the greens and onions, and give a delicious pop of flavor in each bite.
This salad is made with baby spinach, which you can find in any grocery store. See our notes below for using other greens.
The slivered almonds in this recipe give the salad a great crunch! As do the red onions, which have a nice spicy flavor.
And our 5-minute honey lemon vinaigrette uses extra virgin olive oil, lemon juice, fresh garlic, low sodium dijon mustard, and some honey for sweetness.
Additions and Substitutions
If you don’t want to use baby spinach, there are lots of great salad greens you can substitute in. Try a mixed greens blend, massaged kale, or even butter lettuce for a bright, sweet crunch.
If you find the taste of the red onion to be too strong, you can use a sweet yellow onion instead. Or omit the fresh onions, and add 1/2 teaspoon onion powder in the dressing.
Add more berries! Adding a handful of blueberries, raspberries, or blackberries in for color and flavor.
How To Make This Salad
Step 1: To a large serving bowl, add the spinach, picking out any large stems.
Step 2: Top the spinach with strawberries, sliced red onion, and slivered almonds.
Step 3: Add all the dressing ingredients to a bowl, or a mason jar with a lid. Mix well to combine the dressing.
Step 4: Just before serving, pour the dressing over the salad, and toss before serving.
Recipe FAQs
Our recipe has just 71mg sodium per 1.5 cup serving. It’s naturally low in sodium, but the Dijon mustard in the dressing does add in some.
This salad is best fresh, as the spinach will wilt once tossed with the dressing. Store any leftovers in an airtight container and enjoy within 24 hours.
If you are making the salad ahead of time, start by making the dressing up to 2 days in advance… then toss it with the fresh ingredients right before serving.
Serving Suggestions
This recipe is great on it’s own as a side salad or dinner appetizer. To make it a full meal, you can add low sodium shake and bake chicken, low sodium garlic butter salmon, or sliced low sodium steak on top.
It goes great with summertime grilling! Serve this salad at your next BBQ with our low sodium brick chicken or low sodium cedar plank salmon.
Or serve it with low sodium cornbread – the pairing is really nice!
More Low Sodium Salads You’ll Love!
- Low Sodium Chopped Salad
- Low Sodium Orzo Pasta Salad
- Homemade Low Sodium Caesar Dressing Recipe
- Low Sodium Cucumber Salad Recipe (No Salt Added)
- Low Sodium Pasta Salad Recipe (No Salt Added)
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Low Sodium Strawberry Spinach Salad
Equipment
- Salad Bowl
Ingredients
For the Strawberry Salad
- 5 ounces baby spinach
- 1 cup strawberries sliced
- ½ cup slivered almonds
- ¼ cup red onion thinly sliced
For the No Salt Vinaigrette Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sunflower oil
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon pepper
Instructions
- To a large serving bowl, add the spinach, picking out any large stems.
- Top the spinach with strawberries, sliced red onions, and slivered almonds.
- Add all the dressing ingredients to a bowl, or a mason jar with a lid. Mix well to combine the dressing.
- Just before serving, pour the dressing over the salad, and toss well.
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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I live on fruit in the summer. This one is great
Super delicious