Name: Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 6 ounces Baby Spinach (Washed and drained); 1 cup Fresh Strawberries (Sliced); 2 large Avocados (Chopped); 1/4 cup Sliced Almonds; 1/4 cup Feta Cheese (Crumbled); 1/3 cup Mayonnaise; 1/4 cup Milk ((2% or whole)); 3 tablespoons Sugar; 4 teaspoons Cider Vinegar; 2 teaspoons Poppyseeds

Jump to Recipe

Creamy, juicy, and bright — this Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing is the kind of dish that makes weeknights feel special and summer dinners feel effortless. Imagine buttery avocado chunks, sweet-sour strawberries, crunchy almonds, and tangy feta all tossed with a silky poppyseed dressing that clings to every leaf. Fun fact: poppyseed dressing has been a picnic favorite since the early 20th century — its sweet-tangy charm is comfortingly timeless. If you love quick, fresh meals, you’ll find this salad as welcome as a classic pasta dinner. For another fresh crowd-pleaser, check out this fresh recipe for a similar strawberry avocado salad that highlights seasonal fruit in simple ways. This recipe is simple, fast, and family-friendly — get ready to fall in love at first bite.

What is Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing?

What’s in a name? Plenty of deliciousness. The title lays it all out: strawberries, avocado, and spinach meet a creamy poppyseed dressing — a trio that looks great and plays even better on the plate. Who named it? Maybe a kitchen optimist who believed “the way to a man’s heart is through his stomach.” Why not call it the love-at-first-toss salad? Picture a picnic where someone brings this bowl and suddenly everyone’s asking for seconds — that’s the kind of reputation this salad earns. Give it a try and see which nickname your friends invent.

Why You’ll Love This

This salad checks so many boxes. First, the highlight is the contrast: creamy avocado and dressing, bright juicy strawberries, a salty pop from feta, and satisfying crunch from almonds. Second, making this at home saves money — a restaurant version can be pricey, but with just a few fresh ingredients you’ll stretch flavor for little cost. Third, the toppings and dressing are what make it stand out: the homemade creamy poppyseed dressing is sweet, tangy, and luxuriously smooth, tying everything together. If you enjoy other fresh, creamy combos, you might also like our savory baked salmon meatballs with creamy avocado sauce for a heartier main. Ready to make it? Let’s get chopping.

How to Make:

Quick Overview

This salad is ridiculously easy: minimal chopping, quick whisking, and a short toss. You’ll get a range of textures and a balanced sweet-tangy flavor in about 10 minutes of prep time. The standout element is the creamy poppyseed dressing that clings to the greens and fruit — simple, bright, and satisfying.

Prep and cook time
Approximately 10 minutes total

Ingredients

6 ounces Baby Spinach, washed and drained
1 cup Fresh Strawberries, sliced
2 large Avocados, chopped
1/4 cup Sliced Almonds
1/4 cup Feta Cheese, crumbled
1/3 cup Mayonnaise
1/4 cup Milk (2% or whole)
3 tablespoons Sugar
4 teaspoons Cider Vinegar
2 teaspoons Poppyseeds

Directions

Prepare the salad base: In a large bowl, combine 6 ounces baby spinach, 1 cup sliced fresh strawberries, 2 large chopped avocados, 1/4 cup sliced almonds, and 1/4 cup crumbled feta cheese. Gently toss to distribute the ingredients without bruising the avocado.
Make the dressing: In a small bowl, whisk together 1/3 cup mayonnaise, 1/4 cup milk, 3 tablespoons sugar, 4 teaspoons cider vinegar, and 2 teaspoons poppyseeds until smooth and slightly thick. Taste and adjust sweetness or tang with a little extra sugar or vinegar if desired.
Dress the salad: Drizzle about half of the dressing over the salad and toss gently to coat the ingredients evenly. Add more dressing as needed to reach your preferred creaminess — most will use between half and all of the dressing depending on how saucy they like it.
Finish and serve: Garnish with a few extra crumbled feta and sliced almonds for presentation and texture contrast. Serve immediately so the spinach stays crisp and the avocado looks fresh.

Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing

What to Serve With

Pair this salad with light proteins and warm sides for a balanced meal. Consider:

Grilled chicken breast or pan-seared salmon for a protein boost.
Warm crusty bread or garlic focaccia to sop up any leftover dressing.
A chilled glass of sparkling water with lemon or a crisp white wine for a summer vibe.
For a complete menu, serve alongside roasted sweet potatoes or a quinoa pilaf to round out textures and flavors.
For another rich and creamy pairing idea, try serving it with garlic butter salmon with creamy spinach linguine for an indulgent dinner.

Top Tips for Perfecting

Ingredient substitutions: Greek yogurt can replace half the mayonnaise for a tangier, lighter dressing. Honey may be used instead of sugar for a more natural sweetness.
Timing: Assemble the salad just before serving to keep spinach crisp and avocado from browning. If you must prep ahead, toss the spinach and strawberries together, store avocado separately and add just before serving.
Flavor boosts: Add a squeeze of fresh lemon juice over the avocado to brighten flavors and slow browning. A pinch of salt on the strawberries can amplify their sweetness.
Texture tricks: Toast the sliced almonds for 3–4 minutes in a dry skillet until fragrant for deeper nutty flavor and crunch.
Common mistakes: Don’t overdress the salad — start with half the dressing, toss, then add more if needed. Also, avoid using overripe avocados that can turn mushy in the bowl.

Storing and Reheating Tips

Refrigeration: Store leftover components separately — keep dressing in an airtight container in the fridge for up to 5 days. Leftover salad with dressing should be eaten within 24 hours; the avocado will discolor and the spinach will soften.
Freezing: This salad is not suitable for freezing because the texture of fresh greens, strawberries, and avocado will degrade.
Best practices: If you need to prepare in advance, chop greens and strawberries and store in a sealed container, keep avocados uncut until serving, and keep dressing chilled. There’s no reheating for this salad — serve chilled or at room temperature.

FAQs

Can I make the dressing lighter?
Yes. Replace half the mayonnaise with plain Greek yogurt for a lighter, tangier dressing without sacrificing creaminess.

How do I prevent avocados from browning?
Brush chopped avocado with a little lemon or lime juice and add them to the salad just before serving to slow browning.

Can I use frozen strawberries?
Frozen strawberries release water and become mushy when thawed, so fresh strawberries are strongly recommended for best texture.

Is this salad suitable for vegetarians?
Yes — it’s vegetarian-friendly as written. To make it vegan, substitute mayonnaise with vegan mayo and the feta with a plant-based cheese alternative.

Can I double the recipe for a crowd?
Absolutely. Double all ingredients and mix dressing in a larger bowl. Keep dressing separate until just before serving to keep the salad crisp.

Conclusion

This Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing is an easy, elegant dish that’s perfect for weeknight dinners, potlucks, or a light lunch with friends. It combines creamy, sweet, crunchy, and tangy elements in a way that’s simple to pull together and endlessly satisfying. If you want to see another version of this classic pairing and get more inspiration for serving it, check out this detailed take on Strawberry Avocado Spinach Salad with Poppyseed Dressing. Give it a try, share it with family, and enjoy the bright, fresh flavors!