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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Cool Pecans: Spread the candied pecans out on a tray or plate to cool completely. Once cooled, break them apart to separate the pieces.
- 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.
- 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.
- 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.
- 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
