Ever look in your fridge and just sigh? Yeah. Me too. You want something good for lunch but you DO NOT want to spend forever chopping or cooking. That’s where my go-to tuna salad with egg spinach and strawberry recipe saves the day. It’s bright, fresh, and honestly, you’ll feel like you’re eating at some five-star place (without tiny, confusing portions). Plus, you don’t need to be some kitchen wizard. If you’ve got a can opener and a fork, you’re kind of halfway there. 
Easy Strawberry Spinach Salad Recipe
Let’s get real for a second. Basic salads can be a snooze-fest. But imagine crunchy spinach, sweet strawberries, topped with creamy tuna salad and jammy eggs. It’s like breakfast met lunch, and they decided to throw a tasty spring party. When I first tossed these ingredients together, I didn’t expect much. But wow. It’s become a regular at my house, especially when I want to impress my sister (she’s the pickiest). Nothing too fancy here, but it feels special every time.
The best part? You don’t need to spend all night at the stove. Most of the stuff is probably in your kitchen already. That little pop of fruitiness from the strawberries really makes things exciting. My “I don’t like fruit in salads” friend? Even she went back for seconds. So yeah, it’s one of those recipes that sneaks up and surprises you (in a good way). 
Ingredients you need
Don’t overthink it. Use what’s handy, swap what you must, but here’s a simple game plan:
You’ll need:
- Fresh baby spinach (grab a couple big handfuls)
- One can of tuna (drained, water-packed is my go-to)
- Two eggs (or three, if you love egg salad vibes)
- A handful of strawberries (ripe and sliced)
- Olive oil, lemon, maybe a bit of Dijon mustard
- Salt and pepper
If you want to level up, add a sprinkle of nuts (almonds or walnuts), or toss in some thinly sliced red onion. I’ve tossed leftover cucumber slices in too. But don’t stress it. Use up what you have.
| Ingredient | Why It Works | Possible Swaps | My Hot Take |
|---|---|---|---|
| Tuna | Protein boost | Chicken or chickpeas | Tuna tastes brighter here |
| Egg | Creamy, filling | Skip for dairy-free | Never skip. So good. |
| Spinach | Crunch + color | Any leafy green | Spinach wins for mildness |
| Strawberries | Sweet tang | Apples or blueberries | Berries are best |
How to make Strawberry Spinach Salad
Here’s how it goes down (the not-so-fancy way):
First, boil a couple eggs. I set a timer for nine minutes. They come out with that slightly jammy yolk, not chalky (you know the type). While those cook, grab a big bowl. Add your fresh spinach. If you want, give it a rough chop. Makes it easier to eat, frankly. Toss in your drained tuna. Mash it around a bit with a fork. Add a glug of olive oil, a squirt of lemon juice, and if you love a little kick, a dab of Dijon. Salt and pepper—just trust your taste buds.
Slice your strawberries and lay them on top. When the eggs are done, let ‘em cool, then peel and chop. Add them right before serving so the whites don’t stain. Toss everything gently. You want it to look like a salad, not a mushy mess. That’s it. Eat straight from the bowl if you want (no judge zone here).
Seriously, I once made this in a friend’s dorm with nothing but paper towels and a plastic fork and it STILL turned out awesome.
Variations
Salads are meant to be played with. Sometimes, I swap spinach for kale if that’s all I have. Arugula brings a peppery bite—you either love it or leave it. For even more crunch, toss in sliced almonds. Swap the strawberries for blueberries when they’re cheaper or if your grocery store looks picked-over. I’ve played around with feta too, especially when I want that salty, creamy finish.
And listen, mayo-haters, you can skip it. That olive oil-lemon combo packs enough flavor. Or if you love creamy, add a bit of Greek yogurt. Oh, and if you’re feeling ambitious, grilled chicken works instead of tuna. But I kinda like the punch tuna brings.
This salad is my new saving grace! It’s surprisingly filling and that mix of fruit, eggs, and tuna makes it unlike anything I’ve tried before. Quick to make too!
Best dressing to use
Here’s my favorite part to customize. I usually go with a super simple vinaigrette. Nothing store-bought ever hits the mark for me! I whisk together about two spoons of olive oil, a squeeze of lemon juice, a shot of honey (or a pinch of sugar if you’re desperate), salt, pepper, and sometimes a smidge of Dijon. If I’m feeling extra, a little balsamic drizzle is nice too. You want the dressing to make the strawberries pop, not drown everything else.
Toss it all together right before eating. I once made the mistake of drowning my salad and, well, let’s just say, soggy spinach is NOT lovely. Just dress enough to coat.
Serving Suggestions
Alright, how do you serve this bad boy? Here are my no-fail ways:
- Pile it high on toasted sourdough. Instant fancy lunch vibes.
- Scoop into lettuce cups for a gluten-free thing. It’s fun, trust me!
- Forgot to pack lunch? Shove it in a jar and go. Just layer dressing at the bottom.
- On busy days, I eat it straight from the mixing bowl. Sue me.
Common Questions
Can I make this tuna salad with egg spinach and strawberry recipe ahead of time?
Yep, though I honestly recommend keeping the eggs and strawberries separate until you’re ready to eat. No one likes pink eggs.
What if I don’t have fresh spinach?
No sweat. Use what you have. Mixed greens, romaine, even iceberg in a pinch. The goal is some green in there.
Is there a way to make it vegetarian?
Swap tuna with chickpeas or white beans. You still get that protein punch.
Is it kid-friendly?
Depends on your kid. If they’re suspicious of “weird” stuff, maybe skip the strawberries and start with apple slices. My niece devours this only if I call it “egg-and-fruit salad”.
How should I store leftovers?
Salad can get soggy. Store everything separately in containers if you’re making extra. It stays fresh a solid day or two.
You’ll Make This Again, I Swear
If you’re sick of tired old salads, this tuna salad with egg spinach and strawberry recipe changes the game. It’s speedy, nutritious, and honestly – way better than most takeout for lunch. Try it next time you’re lost for ideas or just want something a little special (without cooking for hours). Need more salad inspiration? Check out this simple healthy salad guide for more easy combinations.
You got this. Don’t be afraid to try new spins—your tastebuds might surprise you. 
Strawberry Spinach Salad with Tuna and Egg
Ingredients
Method
- Boil the eggs for 9 minutes for a jammy yolk.
- In a large bowl, add the fresh spinach. Optionally, chop it roughly for easier eating.
- Add the drained tuna and mash it slightly with a fork.
- Drizzle in the olive oil and lemon juice, and add Dijon mustard if using. Season with salt and pepper.
- Slice the strawberries and lay them on top of the salad.
- Once the eggs are done, cool, peel, and chop them. Add the eggs just before serving to prevent staining.
- Gently toss everything to combine and serve immediately.