Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing
This salad is colorful and packed with flavor. It’s perfect for a light lunch or a side dish at dinner.
Servings: 4 servings
Calories: 320kcal
Equipment
- Large Bowl
- Small Bowl
- Whisk
Ingredients
Ingredients
- 6 ounces Baby Spinach
- 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
Instructions
- In a large bowl, combine baby spinach, sliced strawberries, chopped avocados, sliced almonds, and crumbled feta cheese.
- In a small bowl, whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds until smooth.
- Drizzle about half of the dressing over the salad and toss to coat evenly. Add more dressing as needed.
- Garnish with additional feta cheese and almonds if desired. Serve immediately.
Notes
For best results, use ripe avocados and fresh strawberries. Store leftover dressing separately in the refrigerator for up to 2 days. Add grilled chicken or swap feta for goat cheese for a delicious variation.
Nutrition
Calories: 320kcal | Fat: 22g