Spring salad with spinach, feta, olives, strawberries and asparagus


A very easy and tasty salad perfect for the spring season! The strawberries bring a bit of sweetness and go very well with the olives and feta. In the summer, you could replace them with tomatoes! Enjoy this healthy meal.

Spring salad with spinach, feta, olives, strawberries and asparagus

Servings 4
Prep Time 10 minutes


  • 160 g baby leaf spinach
  • 120 g feta cheese
  • 4 strawberries
  • About 15 black olives choose good ones, for example Kalamata or Nyons olives
  • 6 cooked green asparagus optional
  • sunflower seeds optional
  • balsamic vinegar


  • Rinse the spinach shoots and wring them out.
  • Cut the feta cheese into small cubes.
  • Rinse the strawberries and cut them into 4 or 6.
  • Place the spinach leaves in a salad bowl. Place the diced feta cheese, strawberry pieces and olives on top.
  • You can add cooked (and cooled) green asparagus to the salad. Cut them in two lengthwise.
  • Sprinkle with sunflower seeds (optional).
  • Just before serving, drizzle with balsamic vinegar (use a spout or spoon to avoid overdosing). Then mix it all together and enjoy.


You can replace the green asparagus with marinated artichoke hearts, and if it’s in season, replace the strawberries with tomatoes.
You can also replace the feta cheese with small balls of mozzarella or other fresh, mild cheese.
For a vegan version: simply remove the cheese, or replace it with plain tofu or vegan cheese.
Course: Salad
Cuisine: French
Keyword: Spinach

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