Strawberry Avocado Salad Recipe

Introduction

This Strawberry Avocado Salad is a fresh and vibrant dish combining sweet, creamy, and crunchy textures. Perfect for a light lunch or a colorful side, it blends baby spinach, ripe strawberries, creamy avocado, and candied pecans with a tangy poppyseed dressing.

Ingredients

• 180g (6 oz) baby spinach
• 1 small red onion, halved and finely sliced
• 375g (12 oz) ripe strawberries, sliced
• 2 avocados, quartered and sliced
• 120g (4 oz) feta, crumbled
• 1 tbsp (15g) unsalted butter
• 3 tbsp white sugar
• 1 cup pecans, roughly chopped
• 1 tbsp eschalots (French onion), very finely chopped
• 2.5 tbsp white wine vinegar
• 5 tbsp olive oil
• 1.5 tbsp mayonnaise
• 1 tbsp white sugar
• 1 tbsp poppy seeds
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Prepare the dressing by combining the white wine vinegar, olive oil, mayonnaise, white sugar, poppy seeds, eschalots, salt, and black pepper in a jar. Shake well and set aside for at least 10 minutes to allow flavors to meld.
2. Step 2: Make the candied pecans by heating butter and sugar in a non-stick skillet over medium-high heat. Once the butter melts, add the pecans. Stir continuously for about 5 minutes as the sugar turns sandy and then melts into caramel.
3. Step 3: Continue cooking the pecans in caramel for 2 more minutes, then spread them out on a tray to cool. Once cooled, break the pecans apart to separate them.
4. Step 4: Assemble the salad by placing the baby spinach and sliced red onion in a large bowl. Drizzle about 3 tablespoons of the dressing over and toss gently to coat.
5. Step 5: Transfer one-third of the spinach mixture to a serving bowl. Scatter one-third of the sliced strawberries, avocado, crumbled feta, and candied pecans over it. Drizzle with a little dressing.
6. Step 6: Repeat layering two more times with the remaining spinach, strawberries, avocado, feta, pecans, and dressing.
7. Step 7: Serve the salad immediately for the freshest taste and best texture.

Tips & Variations

• Use freshly sliced strawberries and ripe avocados for the best flavor and texture.
• Swap pecans for walnuts or almonds if preferred.
• The dressing can be made a day ahead and stored in the fridge to deepen the flavors.
• For extra crunch, add some toasted seeds such as pumpkin or sunflower.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Dressing can be kept for about a week. Avoid assembling the salad too far in advance to prevent the avocados from browning and the spinach from wilting. When ready to serve, toss everything together fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, you can replace the feta cheese with a vegan cheese alternative or omit it entirely. Also, substitute mayonnaise with a vegan version or skip it in the dressing.

How do I keep avocados from browning in the salad?

To minimize browning, prepare the avocado slices just before assembling the salad and toss them gently with a little dressing containing some acid, like white wine vinegar, which helps slow oxidation.

Strawberry Avocado Salad Recipe

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★★★★★

4.9 from 136 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fresh and vibrant Strawberry Avocado Salad combining baby spinach, ripe strawberries, creamy avocado, tangy feta, and sweet candied pecans, all tossed in a zesty homemade dressing. Perfect as a light lunch or a refreshing side dish.

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Ingredients

Scale 1x2x3x

Salad

• 180g / 6 oz baby spinach
• 1 small red onion, halved and finely sliced
• 375g / 12 oz ripe strawberries, sliced
• 2 avocados, quartered and sliced
• 120g / 4 oz feta cheese, crumbled
• 1 cup pecans, roughly chopped

Candied Pecans

• 1 tbsp (15g) unsalted butter
• 3 tbsp white sugar

Dressing

• 1 tbsp eschallots (French onion), very finely chopped
• 2.5 tbsp white wine vinegar
• 5 tbsp olive oil
• 1.5 tbsp mayonnaise
• 1 tbsp white sugar
• 1 tbsp poppy seeds
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Make the Dressing: Place all dressing ingredients (eschallots, white wine vinegar, olive oil, mayonnaise, white sugar, poppy seeds, salt, and black pepper) in a jar and shake well until combined. Set aside for at least 10 minutes to allow the flavors to meld. The dressing can be stored for up to a week.
2. Prepare Candied Pecans: In a non-stick skillet over medium-high heat, melt the butter and add the white sugar. Once the butter is melted, add the roughly chopped pecans and stir continuously for about 5 minutes. Initially, the sugar will appear sandy before melting into a caramel. Once the sugar fully melts, cook for an additional 2 minutes while stirring.
3. Cool Pecans: Spread the candied pecans out on a tray or plate to cool completely. Once cooled, break them apart to separate the pieces.
4. Assemble the Salad: In a large bowl, combine baby spinach and sliced red onion. Drizzle approximately 3 tablespoons of the dressing over and gently toss to coat.
5. Layer the Salad: Transfer one-third of the dressed spinach and onion mixture into a serving bowl. Scatter one-third of the sliced strawberries, avocado, crumbled feta, and candied pecans over the greens. Drizzle a bit of dressing over this layer.
6. Repeat Layers: Add another third of the spinach mixture, followed by one-third each of the strawberries, avocado, feta, and pecans. Drizzle with more dressing. Repeat this layering process once more to use all the ingredients.
7. Serve: Present the salad immediately to enjoy the fresh textures and flavors at their best.

Notes

• Use ripe strawberries and ripe but firm avocados for the best flavor and texture contrast.
• Make the dressing in advance to allow flavors to develop.
• The candied pecans can be stored in an airtight container for up to 3 days but are best fresh.
• This salad is best served immediately to maintain the freshness of spinach and prevent avocado browning.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Strawberry Avocado Salad, Candied Pecans, Spinach Salad, Summer Salad, Healthy Salad, Fresh Salad, Vegetarian Salad