Strawberry Avocado Spinach Salad With Poppyseed Dressing Recipe

I combined strawberries, avocado, spinach, red onion, toasted almonds, blue cheese, and a quick poppyseed dressing into a Spinach Salad With Fruit and added a small twist that should make you curious to read on.

I keep going back to this Strawberry Avocado Spinach Salad With Poppyseed Dressing because it feels a little unexpected, like summer packed into a bowl. The sweet strawberries and silky avocado play off each other in a way that makes me pause, wondering if a simple bite can really taste that bright, that fresh.

I like that it doesn’t try to be fancy but still surprises you, and honestly it’s one of those Easy Everyday Lunch Ideas I find myself craving over and over. Try it once and I bet you’ll keep thinking about that first crunchy, juicy mouthful.

Ingredients

• Leafy spinach brings fiber iron and vitamins, light fresh base for salad
• Sweet strawberries add vitamin C natural sweetness and juicy bright color
• Creamy avocado gives healthy fats potassium and a silky texture
• Sharp red onion brings a spicy bite and crisp contrast
• Toasted almonds add crunch plant protein and a nutty flavor
• Crumbled blue cheese gives salty tang creamy richness and savory punch
• Sweet tangy poppyseed dressing blends mayo honey and vinegar with poppy seeds
• A splash of milk or buttermilk thins dressing adds slight tang and creaminess
• Salt and pepper heighten flavors brighten fruit and balance richness

Ingredient Quantities

• 6 to 8 cups baby spinach or mixed salad greens
• 1 pint strawberries (about 2 cups)
• 1 to 2 ripe avocados
• 1/4 small red onion
• 1/3 cup sliced almonds
• 1/3 cup crumbled blue cheese or feta or goat cheese
• 1/3 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon poppy seeds
• 1 to 2 tablespoons milk or buttermilk
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Toast the sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3 to 5 minutes; let cool.

2. Rinse and dry 6 to 8 cups baby spinach or mixed greens and put them in a large bowl.

3. Hull and slice 1 pint strawberries into halves or quarters, thinly slice 1/4 small red onion, and add both to the greens.

4. Cut 1 to 2 ripe avocados into chunks or slices, set aside so they stay perfect until the last minute.

5. In a small bowl or jar whisk together 1/3 cup mayonnaise, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon poppy seeds, 1 to 2 tablespoons milk or buttermilk, and salt and freshly ground black pepper to taste; if it seems too thick add a little more milk and whisk again.

6. Crumble 1/3 cup blue cheese or feta or goat cheese and add most of it to the salad, saving a little for garnish.

7. Add the cooled toasted almonds to the bowl, then pour most of the poppyseed dressing over the salad and toss gently to coat everything, being careful not to mash the berries.

8. Add the avocado last and fold gently so the pieces keep their shape, drizzle a little extra dressing on top if you like.

9. Taste and adjust salt and pepper, sprinkle the reserved cheese on top, serve immediately. If you want the dressing ahead, it keeps in the fridge in a sealed jar for up to 4 days, just shake and thin with milk if it thickens.

Equipment Needed

1. Large salad bowl (big enough for 6 to 8 cups greens)
2. Dry skillet or sauté pan for toasting almonds
3. Cutting board and chef’s knife for strawberries, onion and avos
4. Small bowl or jar with lid for whisking or shaking the dressing
5. Measuring cups and spoons, include a 1/3 cup and tablespoons
6. Whisk or fork to mix the dressing
7. Salad tongs or two large spoons to toss gently so berries dont get mashed
8. Colander or salad spinner plus kitchen towels to rinse and dry greens

FAQ

Strawberry Avocado Spinach Salad With Poppyseed Dressing Recipe Substitutions and Variations

• Strawberries: swap for fresh raspberries or sliced peaches — similar sweet-tart flavor and juiciness, just watch for softer berries that bruise easier.
• Avocado: use sliced ripe mango for creamy, sweet notes or thin cucumber slices for a light, crunchy swap if you want less richness.
• Mayonnaise (in the dressing): replace with plain Greek yogurt for tang and creaminess or use 3 tbsp olive oil plus 1 tbsp extra yogurt to make it lighter.
• Poppy seeds: substitute chia seeds or toasted sesame seeds for the same little crunch and nutty pop, they blend in well with the dressing.

Pro Tips

– Toast the almonds till they’re just golden, not dark. Keep stirring and as soon as they smell toasty take them off the heat and spread them on a plate to cool, they keep cooking in the hot pan otherwise.

– Dry the greens and strawberries really well. A wet spinach makes the dressing slide off and the berries go mushy, so spin or pat them dry. If you like the berries sweeter, slice them a little bigger so they hold up when tossed.

– Avocado goes last. Slice it right before serving or toss the chunks with a tiny splash of lemon or vinegar and drop the pit back in the bowl to slow browning if you must prep early. Handle gently so the pieces stay chunky.

– Make the dressing ahead and chill it, but dont over-thin it right away. Poppy seeds soak up liquid, so you may need to whisk in a little extra milk just before serving. Taste for salt and acid after it chills, the flavors mellow in the fridge.