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summer spinach salad recipe with honey lime dressing and fresh cut corn on the cob, in a white bowl

Summer Spinach Salad Recipe

  • Author: Cindy Munson
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


This is your quintessential summer salad! It’s healthy and bursting with flavor and fresh-cut corn. Serve it alone or add a side of grilled anything.




4 ears of corn, boiled or frozen corn, thawed

2 cups spinach

1 large tomato, seeded and chopped

3/4 cup cucumber, chopped

1/4 cup raw pistachios


1/4 cup lime juice

1 tablespoon honey

1 fresh jalapeno pepper, seeded & diced

4 tablespoons fresh cilantro, chopped

1/4 teaspoon salt



Remove husks and silks from the corn. Bring 8 cups of water to a boil, then add 1 teaspoon of salt. Place corn in water and boil for 10 minutes, just until corn is tender. Drain and remove the corn from the water. Let cool. Carefully slice corn kernels off of cobs.

Add spinach, tomato, and cucumber to a large salad or serving bowl.


In a small bowl, whisk together lime juice and honey until blended. Add jalapeno pepper, cilantro, and salt. Stir again. Pour dressing evenly over spinach mixture and gently fold. Sprinkle top with corn and pistachios. Serve and enjoy!


Salad Dressing. Add the dressing to the salad just before serving. Only put salad dressing on the amount of salad you plan to eat at that setting. Store any leftover, undressed salad ingredients in the refrigerator for up to 4 days. Refrigerate the leftover salad dressing in an airtight container for up to 5 days. Shake before serving.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salads
  • Method: Boiling
  • Cuisine: American

Keywords: Spinach, Salad, Dressing, Corn, Honey, Jalapeno, Cilantro, Pistachios, Tomato, Cucumber

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