Gluten-Free Spinach Strawberry Salad
By the Gluten Free Recipes team ·
A vibrant and refreshing salad bursting with sweet strawberries, tender spinach, and your choice of protein. This customizable bowl offers a delightful balance of textures and flavors, perfect for a light yet satisfying meal.
At a glance: This easy lunch recipe yields 4 servings in about 32 minutes (12 min prep, 20 min cook). It uses 8 ingredients — including cooked rice, protein of choice, fresh spinach — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Spinach Strawberry Salad: When preparing this lunch recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Spinach Strawberry Salad: This recipe is naturally gluten-free by using certified gluten-free grains and avoiding any gluten-containing ingredients. Always check labels for hidden gluten.
Ingredients
- 1 cup cooked rice, quinoa, or certified GF noodles
- 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
- 4 cups fresh spinach
- 1 cup sliced fresh strawberries
- 1/4 cup chopped nuts or seeds (optional)
- 2 tbsp gluten-free dressing (e.g., GF balsamic vinaigrette, olive oil and lemon juice)
- 1 tbsp fresh lemon juice or rice vinegar
- 1 tsp sesame oil or olive oil
Instructions
- 1
If using rice or certified GF noodles, prepare them according to package directions until tender, about 15-20 minutes. Drain and set aside to cool slightly.
- 2
Prepare your protein of choice. If cooking chicken or shrimp, sauté until cooked through, about 5-7 minutes. If using tofu or chickpeas, ensure they are seasoned with gluten-free verified spices or sauces.
- 3
Wash and thoroughly dry the fresh spinach, ensuring no excess moisture remains. Slice the fresh strawberries into bite-sized pieces, about 1/4 inch thick.
- 4
In a large bowl, combine the cooled rice or GF noodles, prepared protein, fresh spinach, and sliced strawberries. If using, add the chopped nuts or seeds for added crunch.
- 5
In a small bowl, whisk together the gluten-free dressing, fresh lemon juice or rice vinegar, and sesame oil or olive oil until well combined. Drizzle this dressing over the salad ingredients and gently toss to coat everything evenly. Serve immediately or chill for later.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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