Strawberry Almond Salad

This post may contain affiliate links. Please read my disclosure policy.

This Strawberry Almond Salad is the perfect blend of sweet and tangy flavors and crispy, crunchy textures. It’s our go-to salad when fresh strawberries are in abundance, and with several variations and tips and tricks, there are countless ways to get this delightful salad just the way you want it! {Gluten-Free + Dairy-Free}

Spiriteds, if you need us, we’ll be face deep in this Strawberry Almond Salad. Possibly with extra Caramelized Almond Slivers atop the salad. Maybe with loose leaf lettuce or spinach or butterhead lettuce or whatever lettuce we’re in the mood for. But we will be enjoying, savoring every last bite.

Strawberry Almond Salad looks a little fancy and tastes a little fancy. But don’t let those qualities fool you. Because this salad can be prepared ahead of time, and you can meal prep it in jars or your desired food containers for the week ahead. 

We’re just over here crunch-munching Strawberry Almond Salad because it’s a day of the week, and we like the flavor. But you could serve this for brunch, at a small gathering, or at a large family reunion. Strawberry Almond Salad will go where you need it to go. And it won’t fuss or turn to mush as long as the dressing and almonds are added right before serving.

We are absolutely bonkers for this salad. And we are so excited to share it with you! So if you’re in the mood for an absolutely delicious springy-summery salad, then grab a skillet, a cutting board, and a colander, and let’s do this!

Strawberry Almond Salad is

• Sweet and tangy
• Crispy, crunchy good
• Gluten-free and dairy-free
• Perfect for meal prep

Strawberry Almond Salad ingredients

• Almond slivers. I buy mine pre-packaged, and there’s always a little more than one cup in the package I buy, so I just throw the extra pieces in with the batch without increasing the amount of sugar I use.
• Granulated sugar. You’ll definitely want a granulated sweetener to make your candied almond slivers. I haven’t tried granulated stevia or monkfruit sweetener, but you are more than welcome to try!
• Leafy greens. My favorites are loose leaf lettuce and fresh spinach leaves.
• Fresh strawberries. Rinse and drain them, remove the leaves, and then halve or quarter them.
• Olive oil. One-fourth cup will do the trick!
• Sweetener. Agave nectar is a tasty option (and what I used here), but you can also try 100% pure honey or 100% pure maple syrup. You could also try a few sprinklings of granulated sweetener. Just make sure to give the dressing a brisk stir.
• Apple cider vinegar. Adjust the amount as desired, depending on how much kick you want.
• Sea salt and coarse black pepper. A sprinkle of each is all you need.

Side note: We love Caramelized Almond Slivers so much, we created a stand-alone recipe just for them!

How to make Strawberry Almond Salad

1. To a skillet add the almond slivers and granulated sugar. Cook on a MEDIUM-HIGH heat for about 20-25 minutes, stirring occasionally so the almonds don’t burn. As the almond slivers cook, stir more frequently because they’ll go from under cooked to overcooked in a matter of seconds. When the desired doneness is reached, then transfer the almond slices to a piece of parchment paper to let cool. Once cooled, break the caramelized almond sliver clumps by hand and set them aside if you’ll be serving your salad shortly or to an airtight container at room temperate for 3-5 days.
2. While the almonds are cooking, rinse and drain the lettuce or spinach and set aside. Rise and drain the strawberries and celery. Halve or quarter the strawberries and slice the celery and set them aside.
3. To a glass jar, add the olive oil, agave nectar, apple cider vinegar, sea salt, and coarse black pepper. Stir briskly and add just prior to serving the salad.
4. To assemble the salad, place the leafy greens in a large bowl and top with the strawberries and caramelized almond slivers. Toss gently and then drizzle with the dressing. Alternatively, you can keep the dressing separate and let everyone drizzle their own desired amount over their salad portions. Once assembled, this salad is best enjoyed immediately. Keep leftovers refrigerated and consume within 24 hours.

Recipe variations

• While this is a strawberry-esque salad, there’s no reason you can’t throw in other fruits, too, like mandarin oranges or raspberries.
• Loose leaf lettuce and fresh spinach leaves hold up well under the dressing and strawberries. But you can use whatever lettuce or leafy green you want.
• If you want to use another type of sweetener for the dressing, then go for it! But I do highly suggest that for the caramelized almond slivers you stick with a granulated sweetener. While I have not tried granulated stevia or monkfruit sweetener, you are more than welcome to try! Let us know in the comments if you do and how well it worked!

Recipe tips and tricks

• Refrigerate the dressing in a glass jar separately from the other salad ingredients and add it just prior to serving.
• Store the caramelized almond slivers in an airtight container and add them just prior to serving. I don’t refrigerate my caramelized almond slivers if I know I’ll use them up within 3-5 days. But do check on them to make sure they don’t begin to stale.
• Adjust the amount of apple cider vinegar to your liking. I like just a splash, but you can add more or omit it altogether.
• For a meal prep option, transfer the strawberries to the bottom of a glass jar and top with the leafy greens. To a separate jar, transfer a small amount of dressing. And to another separate small container, add a sprinkle of caramelized almond slivers. If you want to reduce the number of containers used, then add the caramelized almond slivers to the top of the lettuce in the larger jar, making sure the slivers don’t sink to the bottom of the strawberries, where they would likely become soggy.
• If you want to prep ahead, then make the caramelized almond slivers and dressing a day in advance. You can also rinse and drain the strawberries and lettuce, too, if you will be consuming the salad within about 24 hours.

More fruity salad recipes

If it’s fruit salads you are looking for then you’re in the right place! Below are some of our favorite salad recipes that use fresh fruit of all kinds!

• Mango Berry Salad
• Pomegranate Pear Salad
• Fresh Mixed Berry Salad
• Berry Spinach Salad

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. 🩷

Strawberry Almond Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Strawberry Almond Salad is the perfect blend of sweet and tangy flavors and crispy, crunchy textures. It’s our go-to salad when fresh strawberries are in abundance, and with several variations and tips and tricks, there are countless ways to get this delightful salad just the way you want it! {Gluten-Free + Dairy-Free}

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salads and Dressings
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

For the caramelized almond slivers:

• 1 cup almond slivers
• 1/4 cup granulated sugar

For the salad:

• 4–6 cups loose leaf lettuce or fresh spinach leaves (stems removed)
• 2 pints fresh strawberries, sliced or quartered
• 3–4 stalks celery, sliced

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons agave nectar
• 1/4 teaspoon apple cider vinegar
• Pinch of sea salt and coarse black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. To a skillet add the almond slivers and granulated sugar. Cook on a MEDIUM-HIGH heat for about 20-25 minutes, stirring occasionally so the almonds don’t burn. As the almond slivers cook, stir more frequently because they’ll go from under cooked to overcooked in a matter of seconds. When the desired doneness is reached, then transfer the almond slices to a piece of parchment paper to let cool. Once cooled, break the caramelized almond sliver clumps by hand and set them aside if you’ll be serving your salad shortly or to an airtight container at room temperate for 3-5 days.
2. While the almonds are cooking, rinse and drain the lettuce or spinach and set aside. Rise and drain the strawberries and celery. Halve or quarter the strawberries and slice the celery and set them aside.
3. To a glass jar, add the olive oil, agave nectar, apple cider vinegar, sea salt, and coarse black pepper. Stir briskly and add just prior to serving the salad.
4. To assemble the salad, place the leafy greens in a large bowl and top with the strawberries, celery, and caramelized almond slivers. Toss gently and then drizzle with the dressing. Alternatively, you can keep the dressing separate and let everyone drizzle their own desired amount over their salad portions. Once assembled, this salad is best enjoyed immediately. Keep leftovers refrigerated and consume within 24 hours.

Notes

• Refrigerate the dressing in a glass jar separately from the other salad ingredients and add it just prior to serving.
• Store the caramelized almond slivers in an airtight container and add them just prior to serving. I don’t refrigerate my caramelized almond slivers if I know I’ll use them up within 3-5 days.
• Adjust the amount of apple cider vinegar to your liking. I like just a splash, but you can add more or omit it altogether.
• For a meal prep option, transfer the strawberries to the bottom of a glass jar and top with the leafy greens. To a separate jar, transfer a small amount of dressing. And to another separate small container, add a sprinkle of caramelized almond slivers. If you want to reduce the number of containers used, then add the caramelized almond slivers to the top of the lettuce in the larger jar, making sure the slivers don’t sink to the bottom of the strawberries, where they would likely become soggy.
• If you want to prep ahead, then make the caramelized almond slivers and dressing a day in advance. You can also rinse and drain the strawberries and lettuce, too, if you will be consuming the salad within about 24 hours.