Strawberry Avocado Salad

Strawberry Avocado Salad brings together juicy berries, creamy avocado, tender spinach, and plenty of satisfying crunch. Every forkful feels fresh, colorful, and beautifully balanced.

Tangy feta adds a savory contrast, while toasted almonds give the salad a warm, nutty finish. The honey-lime poppy seed vinaigrette ties everything together with gentle sweetness and a bright citrusy lift. A little white balsamic vinegar adds depth without overpowering the strawberries.

This easy spinach salad works beautifully for lunch, brunch, or a summer dinner. It also makes an elegant side for grilled chicken, salmon, or your favorite picnic dishes. Best of all, the ingredients require very little preparation. Just whisk, toss, and serve while everything is crisp and fresh. It is simple enough for weekdays but pretty enough for company.

Recipe Yield: 4 servings

INGREDIENTS

For the salad:
5 packed cups baby spinach
1½ cups fresh strawberries, hulled and quartered
1 large ripe but firm avocado, cubed
⅓ cup thinly sliced red onion
½ cup crumbled feta cheese
⅓ cup sliced almonds
2 tbsp thinly sliced fresh basil

For the honey-lime poppy seed vinaigrette:
¼ cup extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp white balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tsp poppy seeds
½ tsp finely grated lime zest
¼ tsp fine sea salt
⅛ tsp black pepper

INSTRUCTIONS

1. Make the vinaigrette:
Add the olive oil, lime juice, vinegar, honey, Dijon, poppy seeds, lime zest, salt, and pepper to a small jar. Cover and shake until smooth.

2. Toast the almonds:
Place the almonds in a dry skillet over medium-low heat. Cook for 3–4 minutes, stirring often, until lightly golden and fragrant. Let cool.

3. Build the salad:
Add the spinach, strawberries, red onion, feta, basil, and toasted almonds to a large serving bowl.

4. Dress and finish:
Drizzle about two-thirds of the vinaigrette over the salad and toss gently. Add the avocado, then carefully fold everything together.

5. Serve immediately:
Taste and add more vinaigrette as needed. Finish with extra black pepper and serve while the spinach is crisp.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Keep every ingredient dry: Excess water can dilute the vinaigrette and make the spinach wilt quickly. Dry the strawberries and spinach thoroughly before assembling.
• Choose a firm-ripe avocado: It should yield slightly when pressed but still hold its shape. Add it after the first toss to prevent mashing.
• Soften sharp red onion: Soak the sliced onion in cold water for 10 minutes. Drain and pat dry before adding it to the strawberry avocado salad.
• Dress only what you will serve: The vinaigrette can be prepared up to four days ahead. Store the salad ingredients separately for the freshest texture.