This strawberry pecan summer salad combines spinach, cooked quinoa, fresh strawberries, mango, avocado, cucumber, and red onion, all tossed in a simple lemon-apple cider vinegar dressing. The quinoa and pecans push it well past side-salad territory โ this is a full meal in a bowl. It comes together in 15 minutes with no cooking required beyond the quinoa.
Why this recipe works
Two things make this salad hold together as a meal rather than just a pile of fruit and greens. First, the quinoa adds both protein and a slightly chewy texture that contrasts the soft mango and avocado โ without it, the salad would feel insubstantial. Second, the dressing uses freshly squeezed lemon juice alongside apple cider vinegar, which gives it enough acidity to cut through the richness of the avocado and the sweetness of the mango, keeping every bite tasting clean rather than cloying. The hemp seeds scattered on top add a subtle nuttiness and a small but real protein boost that rounds out the nutritional picture without changing the flavor profile.
What can go wrong
- Avocado turns brown and mushy: Cut the avocado last, right before serving. If you need to prep ahead, toss the cubed avocado in a little of the lemon juice from the dressing โ the acid slows oxidation significantly.
- Warm quinoa wilts the spinach: Make sure the quinoa is fully cooled before it goes into the bowl. Spread it on a plate or sheet pan for 10โ15 minutes after cooking if youโre in a hurry.
- The dressing slides off everything: Whisk the olive oil in last, slowly, so it emulsifies with the lemon juice and vinegar rather than pooling at the bottom. A properly emulsified dressing clings; a separated one doesnโt โ dress it at the table so nothing sits in liquid longer than it needs to.
- Red onion overwhelms the other flavors: Raw red onion can be sharp and pungent. Soak the sliced onion in cold water for 5โ10 minutes, then drain and pat dry before adding it. This takes the edge off without losing the flavor.
- Pecans go soft: If your pecans have been sitting in a bag for a while, toast them in a dry skillet over medium heat for 2โ3 minutes before adding. It restores their crunch and deepens their flavor.
Make-ahead notes
You can prep most of this salad up to 24 hours ahead. Cook and cool the quinoa, slice the strawberries and cucumber, cube the mango, and prep the red onion โ store each component separately in the fridge. The dressing keeps well in a small jar for up to 3 days; shake before using. Hold off on cutting the avocado and adding the pecans and hemp seeds until just before serving. Once fully assembled and dressed, this salad does not keep well โ the spinach softens, the avocado discolors, and the pecans lose their crunch within a couple of hours. If youโre bringing it to a cookout, pack the components separately and assemble on-site.
Strawberry Pecan Summer Salad with Lemon Dressing
Equipment
- Large mixing bowl
- Small jar with lid (for dressing)
- Sharp Chefโs Knife
- Cutting board
- Citrus juicer or reamer
Ingredients
Strawberry Pecan Summer Salad
- 2 ยฝ cups baby spinach loosely packed, 75g
- โ cup cooked quinoa cooled, 60g
- ยพ cup cucumber sliced into half-moons, 100g
- ยพ cup fresh strawberries hulled and sliced, 110g
- ยฝ cup ripe mango cubed, 80g
- ยฝ medium red onion thinly sliced, about 60g
- 1 ยฝ tablespoons hemp seeds 15g
- ยผ cup pecans roughly chopped, 25g
- 1 medium ripe avocado cubed, about 150g
Dressing
- 2 tablespoons extra virgin olive oil 30ml
- 1 tablespoon apple cider vinegar 15ml
- 3 tablespoons freshly squeezed lemon juice about 1 large lemon, 45ml
- 2 teaspoons raw honey 14g
- ยผ teaspoon fine Himalayan salt or to taste
Instructions
- Hull and slice the strawberries. Cube the mango and avocado into bite-sized pieces. Slice the cucumber into thin half-moons. Thinly slice the red onion. Roughly chop the pecans.3/4 cup fresh strawberries, 1/2 cup ripe mango, 1 medium ripe avocado, 3/4 cup cucumber, 1/2 medium red onion, 1/4 cup pecans
- Add the spinach to a large mixing bowl. Top with the cooked quinoa, strawberries, mango, cucumber, red onion, avocado, and pecans.2 1/2 cups baby spinach, 1/3 cup cooked quinoa, 3/4 cup fresh strawberries, 1/2 cup ripe mango, 3/4 cup cucumber, 1/2 medium red onion, 1 medium ripe avocado, 1/4 cup pecans
- In a small jar with a lid, combine the olive oil, apple cider vinegar, lemon juice, honey, and salt. Seal and shake vigorously until the honey dissolves and the dressing is emulsified, about 15 seconds.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 3 tablespoons freshly squeezed lemon juice, 2 teaspoons raw honey, 1/4 teaspoon fine Himalayan salt
- Drizzle the dressing over the salad and toss gently to coat, being careful not to crush the avocado. Sprinkle the hemp seeds on top and serve immediately.1 1/2 tablespoons hemp seeds
Notes
Nutrition
Common questions
Can I use frozen mango instead of fresh?
Yes, but thaw it completely and pat it dry with paper towels first. Frozen mango releases a lot of liquid as it thaws, and excess moisture will water down the dressing and make the spinach soggy.
Do I need to cook the quinoa specifically for this, or can I use leftover quinoa?
Leftover quinoa works perfectly here. Just make sure itโs cold and not clumped โ break it up with a fork before adding it to the bowl so it distributes evenly through the salad.
What can I substitute for pecans if I have a tree nut allergy?
Sunflower seeds or pumpkin seeds are the most practical swap โ theyโre allergy-friendly and add a similar crunch. Toasting them first makes a noticeable difference in flavor.
Is this salad filling enough as a standalone lunch or dinner?
For most people, yes โ one serving contains quinoa, avocado, pecans, and hemp seeds, which together provide meaningful protein and fat. If youโre particularly hungry or doing physical work, adding an extra quarter cup of quinoa per serving is an easy way to bulk it up without changing anything else.
Can I swap the spinach for a different green?
Baby arugula works well and adds a mild peppery note that plays nicely against the sweet fruit. Avoid sturdy greens like kale or cabbage โ they need massaging or longer marinating time to soften, and the delicate fruit components donโt hold up to that process.