15-Minute Fresh Strawberry Avocado Spinach Salad
A vibrant spinach salad featuring creamy avocado cubes and sweet strawberry slices, tossed with a honey poppy seed dressing made with champagne vinegar and olive oil. The toasted slivered almonds add a delightful crunch while green onions provide a mild bite. This colorful salad works beautifully as a light lunch, side dish for grilled meats, or elegant starter for spring and summer gatherings. The homemade dressing perfectly balances sweet and tangy flavors, making each bite refreshing and satisfying.
Ingredients
- ¼ cup sugar
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons champagne vinegarapple cider vinegar1:1budget
slightly different tang
- 2 teaspoons lemon juice, freshly squeezed
- 1 tablespoon poppy seeds
- 6 cups baby spinach
- 1 avocado, peel and pit removed, then cubed
- 10 strawberries, stems and hulls removed, sliced
- ⅓ cup slivered almonds, gently toast in a dry skillet and cool before using
- 3 green onions, washed, outer layer and roots removed, and thinly sliced
Instructions
- 1
Make the salad dressing by whisking all the ingredients together except for the olive oil
- 2
Slowly drizzle in the olive oil while whisking continuously to emulsify
- 3
In a large salad bowl, add the spinach, then top with the avocado, strawberries, almonds, and green onions
- 4
If serving immediately, toss with salad dressing
- 5
If serving later, coat the avocado cubes with some of the dressing, cover with plastic wrap, and store in the refrigerator
- 6
When ready to serve, drizzle with the salad dressing, toss, and serve
Tips
Coat avocado pieces with a little dressing to prevent browning if preparing ahead
Toast almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden
For best results, add dressing just before serving to keep greens crisp
Good to Know
Refrigerate for up to 2 days, store dressing separately to maintain crispness
Prepare dressing and prep ingredients up to 1 day ahead, assemble just before serving
Serve immediately after tossing with dressing for best texture
Common Mistakes
Add dressing just before serving to avoid wilted greens
Coat avocado with dressing to prevent browning
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this salad ahead of time?
Prepare all components separately and store in the refrigerator. Toss with dressing just before serving to maintain crisp textures and prevent wilting.
What can I substitute for champagne vinegar?
Apple cider vinegar, white wine vinegar, or rice vinegar work well. Start with slightly less as some vinegars are more acidic than champagne vinegar.
How long will leftover salad keep?
Undressed salad components keep for 2 days refrigerated. Once dressed, consume within a few hours as greens will wilt and lose crispness.