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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Spinach Salad with Fresh Fruit and Kiwi Vinaigrette

We are finally heading into the season of abundance. Billowing salads, light vinaigrettes, and a sweet range of ripe fruit – my palate couldn’t be happier. But beyond the amazing flavors and beautiful presentations, the light greens and colorful fruits in this vegan spinach salad recipe offer tons of health benefits:

  • The rich colors found in brightly colored fruits and vegetables indicate the presence of phytonutrients and antioxidants – well known crime fighters when it comes to heart disease, cancer and Alzheimer’s.
  • According to the science, whole fruit kicks some serious butt over supplements when it comes to getting the full nutritional benefits.
  • Fresh fruit is a natural sweet that lacks the excessive calories, fats, and added sugars of full blown dessert, but the fiber and water helps to satiate. Plus, fruit makes vegan spinach salad way more appealing!

This spinach salad recipe can technically be enjoyed year-round, since grapes, blueberries, peaches, plums and kiwi are produced in Chile during our cooler winter months, and now as we are transitioning to our own spring and summer weather, we can buy them locally. For more summery recipes using fresh fruit, visit www.fruitsfromchile.com

Vegan Spinach Salad Recipe with Fresh Fruit and Kiwi Vinaigrette

Spinach Salad with fresh Grapes, Plums, Peaches and Kiwis
 
Prep time

Total time

 

Serves: 6 servings

Ingredients
Kiwi Vinaigrette
  • 3 kiwis, peeled and chopped
  • 1 tablespoon rice vinegar
  • 3 tablespoons orange juice
  • ½ teaspoon Dijon mustard
  • 2 to 3 tablespoons olive oil
  • 1 tablespoon agave or honey
  • salt and black pepper to taste
Spinach Salad
  • 4 cups washed baby spinach
  • ½ cup red grapes
  • ½ cup green grapes
  • 2 plums, sliced
  • 1 peach, sliced
  • 2 kiwis, sliced for garnish
  • ½ cup toasted almonds

Instructions
Kiwi Vinaigrette
  1. Place all ingredients in a food processor or blender and blend until smooth. Set aside.
Salad
  1. Place spinach and sliced fruit in a salad bowl and toss with kiwi vinaigrette.
  2. Garnish with additional fruit pieces and top with toasted almonds.

 

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

3 Comments

  1. adrianOctober 14, 2013 at 12:14 pmReply

    how much grams per serving

    • Alisa FlemingOctober 14, 2013 at 6:15 pmReplyAuthor

      Sorry, I have no idea what the weight would be! I’m sure you can calculate it with some online converters.

  2. 100 Healthy Vegan, Gluten-Free, Whole Foods Summer Salads! | Ricki HellerJune 12, 2014 at 11:22 amReply

    […] Spinach Salad with Fruit and Kiwi Vinaigrette from Go Dairy Free […]

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