Dessert

Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing Recipe

Bylilan Sage April 8, 2026April 8, 2026

Introduction

This Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing is a fresh and vibrant dish perfect for warm days or a light meal. The combination of sweet strawberries, creamy avocado, and tangy feta creates a delightful balance, all brought together by a luscious poppyseed dressing.

The image shows a white bowl filled with a fresh salad that has three main layers: a base of dark green spinach leaves, a middle layer of pale green avocado chunks with creamy texture, and sliced bright red strawberries scattered on top. The salad is sprinkled with white crumbled cheese and thin beige almond slices, adding texture, while small black poppy seeds dot the surface. The bowl sits on a white marbled texture, with a few strawberry slices and avocado pieces placed around gently. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces baby spinach
1 cup fresh strawberries, sliced
2 large avocados, chopped
1/4 cup sliced almonds
1/4 cup feta cheese
1/3 cup mayonnaise
1/4 cup 2% milk
3 tablespoons sugar
4 teaspoons cider vinegar
2 teaspoons poppyseeds

Instructions

Step 1: In a large salad bowl, combine the baby spinach, sliced strawberries, chopped avocados, sliced almonds, and feta cheese.
Step 2: In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds until smooth. Pour about half of this dressing over the salad and toss gently to coat. Add more dressing as needed to evenly dress the salad.
Step 3: Serve the salad immediately, garnished with extra feta cheese and almonds if desired.

Tips & Variations

For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
Try adding grilled chicken or shrimp for extra protein.
Use walnuts or pecans instead of almonds for a different nutty flavor.
To keep avocado from browning, toss the pieces with a little lemon juice before adding to the salad.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Toss the salad with dressing just before serving to maintain freshness. The dressing can be refrigerated for up to 3 days and stirred well before use.

How to Serve

A white bowl filled with fresh spinach leaves as the base layer, dark green and slightly shiny with a creamy dressing coating their surface. On top are bright red sliced strawberries with white seeds, adding a pop of color, and light green chunks of avocado, creamy and soft in texture. Scattered evenly are small white crumbles of cheese and light brown almond slices, with tiny black poppy seeds sprinkled over everything. Two golden spoons rest inside the bowl on the left side, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the components separately and combine them just before serving to keep the salad fresh and avoid sogginess.

What can I substitute for mayonnaise in the dressing?

Greek yogurt is a great substitute that adds creaminess with fewer calories and a slight tang.