strawberry poppy seed salad with feta chunks and pecans in white bowl
How to Make...

Spinach Strawberry Salad with Coconut Honey Lime Poppy Seed Dressing

This Spinach Strawberry Salad is a great addition to any meal! Made with a coconut milk based honey lime poppy seed dressing. Gluten-free, vegan-friendly. 

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 1x
  • Scale:


For the Salad

  • 8 cups spinach
  • 2 cups strawberries, quartered
  • 1 cup feta cheese, crumbled (optional)
  • 3/4 cup pecans

Coconut Lime Poppy Seed Dressing

  • 1/4 cup full-fat canned coconut milk*
  • 1.5 TBSP light olive oil (or avocado)
  • 3 TBSP lime juice, about 2 small limes
  • 3 TBSP raw honey
  • 1/2 tsp salt
  • 2 TBS poppy seeds


  1. Toss spinach, quartered strawberries, feta, and pecans in large bowl.
  2. To make the dressing: combine all of the dressing ingredients in medium bowl and whisk until combined. If using an immersion blender or small food processor,a combine all except poppy seeds, then stir those in at the end. 
  3. Toss salad with dressing, or serve separately. Enjoy as is for a side salad, or serve with your favorite grilled protein.

Recipes Notes:

*full-fat coconut milk will yield the best texture for the dressing.

Store dressing in airtight container in fridge up to one week. Separation may occur once dressing has sat in fridge, just shake before serving.

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 223
  • Sugar: 13g
  • Sodium: 457mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 4
  • Protein: 8g
  • Cholesterol: 22mg