Summer Berry Spinach Salad


  • 2 cups baby spinach leaves
  • 3 strawberries sliced
  • 1/4 cup blueberries
  • 1-2 thin slices of red onion
  • 3 ounces white tuna packed in water
  • 1/4 cup fruity extra virgin olive oil
  • heaping teaspoon of grainy mustard
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon chopped fresh tarragon leaves plus more for garnish
  • kosher salt and freshly ground black pepper


  1. Place spinach, strawberries, blueberries, red onion and tuna in a bowl. In a small bowl or a jar with a lid, mix extra virgin olive oil and grainy mustard together. Add rice wine vinegar, sugar, kosher salt and pepper and chopped tarragon leaves and mix well until emulsified. Dress salad and garnish with more whole tarragon leaves if desired.