Summer Sesame-Ginger Strawberry-Spinach Salad with Grilled Pineapple, Edamame, and Cashews
Hubby and I accidentally created this unexpectedly scrumptious salad on a muggy July evening when no one wanted to cook.
We craved a salad we saw featured in the Summer 2018 Forks Over Knives magazine, but it called for chives, Dijon mustard and poppyseeds, none of which we had. Plus, we wanted a heartier dinner salad, with no added sugar in the dressing, either.
So, inspired by that recipe, we created this, and wow! Lightly charred and caramelized pineapple and fresh strawberries were all the sweetness needed for a spinach salad, no need for sugar here. The edamame and toasted cashews provided all the protein. The green onions and Asian-style dressing complemented the flavors perfectly.
Not only that but it’s vegan, gluten-free, and CHECK OUT the nutrition facts. Packed with protein, fiber, potassium, Vitamins A and C, calcium, and iron (a LOT of iron), this salad is a nutrition powerhouse.
It was so amazingly tasty (and healthy), we decided we had to share. See recipe below, and if you make it, tell me what you think!
Summer Sesame-Ginger Strawberry-Spinach Salad with Grilled Pineapple, Edamame, and Cashews
This super-healthy healthy dinner salad features grilled pineapple and Asian flavors. It’s also vegan, gluten-free, and filling. Based on a recipe by Carla Christian in the Summer 2018 Forks Over Knives magazine.
- 1/8 cup toasted sesame oil
- 1/4 cup rice vinegar
- 1 tbsp minced fresh ginger (or ginger paste)
- 2 tsp liquid aminos (I use Bragg's, or you can use low-sodium soy sauce)
- 10 ounces baby spinach leaves, washed (about half a pound, or 5 cups packed)
- 6 cored pineapple slices (about half of the pineapple)
- 2 cups fresh strawberries (sliced)
- 1 cup edamame (cooked and cooled (we buy pre-cooked in the produce aisle))
- 1/2 cup toasted unsalted cashews
- 1/4 cup diced fresh green onions (about 4-5 green onions)
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Heat a grill pan (or your grill) to high.
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While that is heating, make the dressing:
In a small bowl, add the sesame oil, rice vinegar, ginger, and liquid aminos, and whisk well (I use a fork to do this). Set aside.
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When the grill is hot, add your pineapple slices, and grill until there are good char marks (about two to three minutes). The, flip and grill the other side.
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When pineapple is done, remove from heat, cut into 1/2 inch chunks, and set aside.
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In a large serving bowl, add the spinach, strawberries, edamame, pineapple, green onion, and cashews.
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Pour the dressing over and toss.
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Serve immediately.