Berry and spinach salad topped with a creamy strawberry tahini dressing is the perfect way to welcome the warmer seasons. Layered with the best toppings, this salad is full of nutritious add-ins and drizzled with a slightly tangy, sweet, and nutty dressing.


For the salad:

  • 1 package (5 ounces) organic spinach
  • 1 1/2 cups sliced strawberries
  • 1/2 cup blueberries
  • 1 green apple, cored, halved, and thinly sliced
  • 1 large avocado, sliced
  • 1/2 small red onion, thinly sliced or diced
  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup sliced almonds, toasted
  • 2 Tbsp Craisins, optional

For the strawberry tahini dressing

  • 1 1/2 cups strawberries, halved (thawed if using frozen)
  • 2 Tbsp apple cider vinegar or juice of 1 lemon
  • 1/4 cup Soom Tahini
  • 1/4 cup ice-cold water
  • 1/4 – ½ tsp salt, more to taste
  • 1-2 tsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 – 1/2 tsp dried basil, more to taste


  1. In the base of a blender, add all of the dressing ingredients except the dried basil and blend. Stir in the dried basil. Taste and adjust to personal preference. Set aside.
  2. Toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are just golden. Remove from heat and allow to cool.
  3. Add spinach to a large bowl, layer on the strawberries, berries, apple slices, avocado slices, red onion, cheese, toasted almonds, and Craisins if using.
  4. Top your salad with additional sliced almonds and dress with the strawberry tahini dressing. Serve immediately.

Notes: Dressing can be stored in the fridge for up to 5 days.

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