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Gorgeous summer strawberry spinach salad topped with basil arugula pesto bocconcini, toasted pistachios, fresh strawberries, jumbo grilled shrimp and drizzled with a homemade poppy seed dressing. The best strawberry salad you’ll ever make that’s perfect for lunch.  

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salads
Servings: 4
Author: the communal feast


  • 1 package 5oz spinach
  • Handful of arugula
  • 6 oz strawberries halved (1 ½ cups)
  • 1 cup mini bocconcini balls
  • 2 tbsp basil arugula pesto
  • 1 tbsp olive oil
  • ¼ cup toasted pistachios shelled and chopped
  • 1 lbs jumbo raw shrimp peeled and deveined
  • 1 tsp Calabrian chili oil
  • Juice from 2 limes
  • 1 tbsp Tajin
  • Poppy seed dressing:
  • ½ cup olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Pinch of salt & pepper
  • 4 tsp poppy seeds
  • Juice from 1 lemon


  • 1. Combine all the dressing ingredients in a jar with a lid and shake vigorously
  • 2. Heat the grill to medium high heat
  • 3. Once the shrimp has thawed, toss it in lime juice, chili oil and Tajin. Skewer the shrimp and grill for 2-3 minutes per side depending on how large the shrimp is. Remove from grill and set aside
  • 4. Toss the bocconcini balls in the basil pesto along with a splash of olive oil.
  • 5. assemble the salad, add the spinach, arugula, toasted pistachios, bocconcini, and strawberries. Drizzle the poppy seed dressing and add the shrimp.


To make basil arugula pesto: Add the following to a food processor and slowly drizzle in olive oil until everything is blended. When finished add a bit more olive oil to help loosen the pesto.
Handful of basil, handful of arugula, 1/2 cup spinach, 1/4 cup pine nuts, 1/3 cup Parmesan, juice from 1 lemon, 2 garlic cloves, salt + pepper