10-Minute Strawberry Avocado Salad with Poppyseed

I used to think fruit in salad was weird until I tried strawberries with spinach for the first time. It was at a potluck about ten years ago, and I went back for seconds, then thirds. The sweet berries with the peppery greens just worked in a way I didn’t expect.

This strawberry avocado salad has become my go-to when I need something that feels light but actually fills you up. The creamy avocado and crunchy almonds make it more than just leaves on a plate. And the poppyseed dressing? It’s tangy and slightly sweet, which ties everything together without being too heavy. I make it at least twice a month during strawberry season, and honestly, nobody ever complains.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this salad, and you’ll want to pick ones that are bright red and firm to the touch. If you’re shopping at the grocery store, take a peek at the bottom of the container to make sure there aren’t any mushy or moldy berries hiding underneath. The sweetest strawberries are typically in season during late spring and early summer, but you can make this salad year-round with whatever looks best at your store. Just give them a good rinse and slice them up right before you’re ready to toss the salad together so they stay fresh and don’t get soggy.

Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Spinach: Mixed greens, arugula, or spring mix work great here. You can also use romaine if you prefer a crunchier base.
• Blue cheese: Not a fan of blue cheese? Try feta, goat cheese, or shaved parmesan instead. Each brings its own tangy flavor to the salad.
• Almonds: Pecans, walnuts, or candied nuts are all good swaps. You can also use sunflower seeds if you need a nut-free option.
• Avocado oil: Olive oil or grapeseed oil work just as well in the dressing. The flavor will be slightly different but still delicious.
• Red wine vinegar: Apple cider vinegar or white wine vinegar can step in here. Start with 2 tablespoons and adjust to taste since they can be a bit sharper.
• Honey: Maple syrup or agave nectar are good alternatives if you’re out of honey or prefer a different sweetener.
• Red onion: Shallots give a milder onion flavor, or you can use thinly sliced green onions for something more subtle.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this salad is preparing it too far in advance, which causes the spinach to wilt and the avocado to brown – always assemble and dress it right before serving for the best texture and color.

If you’re slicing the avocado ahead of time, toss it with a little lemon juice to prevent oxidation and keep it looking fresh.

Another common error is adding too much dressing at once, which can make the salad soggy and overpower the delicate flavors – start with half the dressing, toss gently, and add more only if needed.

To get the most flavor from your red onion without the harsh bite, slice it thinly and soak the slices in cold water for 10 minutes before adding them to the salad, then pat them dry.

What to Serve With Strawberry Avocado Salad?

This salad is pretty filling on its own thanks to the avocado and blue cheese, but it pairs really well with grilled chicken breast or salmon if you want to make it a complete meal. I love serving it alongside a simple pasta dish or as a side to grilled steak for summer cookouts. Since the salad has sweet and tangy flavors from the strawberries and poppyseed dressing, it goes great with plain grilled proteins that won’t compete with those flavors. You can also serve it with some crusty bread or garlic toast on the side for a lighter lunch option.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the ingredients ahead of time. Keep the spinach, sliced strawberries, and chopped onion in separate containers in the fridge for up to 2 days. Wait to slice the avocado until you’re ready to eat so it doesn’t turn brown.

Dressing: The poppyseed dressing actually gets better as it sits! Make it up to a week ahead and store it in a jar in the refrigerator. Just give it a good shake before drizzling it over your salad since the oil and vinegar will separate.

Assemble: If you have leftover dressed salad, it’ll get soggy pretty quickly. Your best bet is to only dress what you’ll eat right away and keep the rest of the components separate. That way you can enjoy a fresh, crisp salad the next day too.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 22-27 g
• Fat: 80-90 g
• Carbohydrates: 65-75 g

Ingredients

For the salad:

• 7 cups spinach (I use Taylor Farms organic baby spinach)
• 18 oz strawberries (hulled and sliced into 1/4-inch rounds)
• 1 avocado (diced into 1/2-inch cubes)
• 4 oz blue cheese
• 1/3 cup almonds (slivered and toasted for a better crunch)
• 1/2 red onion

For the dressing:

• 1/3 cup avocado oil (I prefer Chosen Foods for its neutral flavor)
• 3.5 tbsp red wine vinegar
• 2.5 tbsp honey
• 1 tbsp poppy seeds
• 1.5 tsp dijon mustard (helps emulsify the oil and vinegar)
• 1/4 tsp garlic powder
• salt
• black pepper

Step 1: Toast the Almonds and Prepare the Mise en Place

• 1/3 cup almonds
• 18 oz strawberries
• 1 avocado
• 1/2 red onion
• 4 oz blue cheese

Heat a dry skillet over medium heat and toast the slivered almonds for 3-4 minutes, stirring frequently, until fragrant and lightly golden.

Transfer to a plate to cool.

While the almonds toast, hull and slice the strawberries into 1/4-inch rounds, dice the avocado into 1/2-inch cubes, thinly slice the red onion, and crumble the blue cheese.

I like to prep the strawberries and avocado close to serving time so they stay fresh and the avocado doesn’t brown.

Step 2: Build the Poppy Seed Vinaigrette

• 3.5 tbsp red wine vinegar
• 2.5 tbsp honey
• 1 tbsp poppy seeds
• 1.5 tsp dijon mustard
• 1/4 tsp garlic powder
• 1/3 cup avocado oil
• salt
• black pepper

In a jar or small bowl, whisk together the red wine vinegar, honey, Dijon mustard, garlic powder, and poppy seeds.

The mustard acts as an emulsifier, helping bind the oil and vinegar together into a cohesive dressing.

Slowly drizzle in the avocado oil while whisking constantly to create an emulsion.

Season with salt and pepper to taste.

For a smoother dressing, I prefer using a mason jar with a tight-fitting lid—just add all ingredients and shake vigorously for 30 seconds until well combined.

Step 3: Compose and Dress the Salad

• 7 cups spinach
• prepared strawberries from Step 1
• prepared avocado from Step 1
• prepared red onion from Step 1
• prepared blue cheese from Step 1
• toasted almonds from Step 1
• poppy seed vinaigrette from Step 2

Place the spinach in a large salad bowl and add the sliced strawberries, diced avocado, sliced red onion, crumbled blue cheese, and toasted almonds from Step 1.

Pour the poppy seed vinaigrette from Step 2 over the salad and toss gently but thoroughly, using two large spoons or salad servers to coat all the greens and ingredients evenly without bruising the delicate spinach or avocado.

Step 4: Serve Immediately

Divide the dressed salad among serving plates or bowls right away.

The combination of warm almonds against cool greens and creamy avocado is best enjoyed fresh, and serving immediately prevents the spinach from wilting or the avocado from oxidizing.

10-Minute Strawberry Avocado Salad with Poppyseed

Delicious 10-Minute Strawberry Avocado Salad with Poppyseed recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the salad::

• 7 cups spinach (I use Taylor Farms organic baby spinach)
• 18 oz strawberries (hulled and sliced into 1/4-inch rounds)
• 1 avocado (diced into 1/2-inch cubes)
• 4 oz blue cheese
• 1/3 cup almonds (slivered and toasted for a better crunch)
• 1/2 red onion

For the dressing::

• 1/3 cup avocado oil (I prefer Chosen Foods for its neutral flavor)
• 3.5 tbsp red wine vinegar
• 2.5 tbsp honey
• 1 tbsp poppy seeds
• 1.5 tsp dijon mustard (helps emulsify the oil and vinegar)
• 1/4 tsp garlic powder
• salt
• black pepper

Instructions

 

• Heat a dry skillet over medium heat and toast the slivered almonds for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool. While the almonds toast, hull and slice the strawberries into 1/4-inch rounds, dice the avocado into 1/2-inch cubes, thinly slice the red onion, and crumble the blue cheese. I like to prep the strawberries and avocado close to serving time so they stay fresh and the avocado doesn't brown.
• In a jar or small bowl, whisk together the red wine vinegar, honey, Dijon mustard, garlic powder, and poppy seeds. The mustard acts as an emulsifier, helping bind the oil and vinegar together into a cohesive dressing. Slowly drizzle in the avocado oil while whisking constantly to create an emulsion. Season with salt and pepper to taste. For a smoother dressing, I prefer using a mason jar with a tight-fitting lid—just add all ingredients and shake vigorously for 30 seconds until well combined.
• Place the spinach in a large salad bowl and add the sliced strawberries, diced avocado, sliced red onion, crumbled blue cheese, and toasted almonds from Step 1. Pour the poppy seed vinaigrette from Step 2 over the salad and toss gently but thoroughly, using two large spoons or salad servers to coat all the greens and ingredients evenly without bruising the delicate spinach or avocado.
• Divide the dressed salad among serving plates or bowls right away. The combination of warm almonds against cool greens and creamy avocado is best enjoyed fresh, and serving immediately prevents the spinach from wilting or the avocado from oxidizing.