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Seasonal Recipe: Summer Strawberry Spinach Salad

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Want to switch up your weeknight dinners while getting healthy? Try this easy, acupuncturist-approved strawberry spinach salad recipe.

Summer is the perfect time to be eating salads and cooling fruits like strawberries. In traditional Chinese medicine, a big part of staying healthy is eating a good balance of foods to support what your body needs during various life stages, seasons, and while fighting off illness.
Dietary therapy in traditional Chinese medicine involves balancing several different aspects of foods to help support the different systems in your body. This concept of Food Energetics takes into account seasonal changes as well as individual differences to create the ideal diet to maintain balance in the body.
In the summer, TCM generally recommends eating cooling yin foods, to help support the body during this hot season. This recipe is an excellent choice for the summer because it contains a number of cooling yin foods, like strawberries and mint, balanced out with the warmth of some ground black pepper.

Spinach Strawberry Salad

Serves 4
1 1/2 cup quartered strawberries
1/4 cup Easy Herb Vinaigrette (recipe below)
1 tbsp finely chopped fresh mint
1 6-oz package baby spinach
2 tbsp sliced toasted almonds
1/4 tsp freshly ground black pepper
Toss strawberries, vinaigrette, mint, and baby spinach in a large salad bowl. Top with almonds and black pepper, and serve immediately.

Easy Herb Vinaigrette

Makes about 1 2/3 cups
9 tbsps white wine vinegar
1 1/2 tbsps honey
1/2 tsp fine sea salt
1 cup canola or other vegetable oil
3 tbsps chopped fresh basil
3 tbsps minced fresh chives
Combine vinegar, honey, and sea salt in a medium bowl. Slowly whisk in the oil, then stir in fresh basil and chives.
Store covered in the refrigerator for up to 5 days.
To learn more about how to balance your diet with the wisdom of traditional Chinese medicine, book an appointment with one of our licensed acupuncturists.
Logo for Healing with Zen Pasadena, Licensed Acupuncturists and Herbalists Zen Tuan and Katherine McCune

Recipe Sources (Originally Published in Cooking Light):

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