Strawberry Avocado Spinach Salad with Poppyseed Dressing

This fresh strawberry spinach salad recipe is loaded with creamy avocado, crunchy toasted almonds, your favorite cheese, and dressed in a lightly sweet honey poppyseed dressing that’s simply irresistible.

This is truly one of my all-time favorite salads to whip up once strawberries hit their peak each spring. ♡

I first shared this strawberry spinach salad recipe here on Gimme Some Oven nearly ten years ago, and honestly, it’s one I see myself making for many, many more years ahead. It’s packed with juicy fresh strawberries, tender baby spinach, creamy avocado, toasted almonds, delicate paper-thin red onions, crumbled blue cheese (or substitute with goat or feta), and dressed in my signature lightly sweet honey poppyseed dressing. This salad always feels like a fresh celebration of spring’s best flavors.

Of course, feel free to swap greens, nuts, or cheese to suit your taste. And if you want a heartier meal, adding grilled chicken, shrimp, or crispy bacon turns this into a perfect protein-packed dish.

Grab a bunch of ripe, juicy strawberries while they’re in season and let’s dive into making this vibrant, delicious salad together!

Need more fruit-driven salad ideas? Here are some of my personal favorites that bring bright, fresh flavors:

• Pear Salad with Gorgonzola and Candied Walnuts
• Orange, Fennel, Avocado Salad
• Blueberry, Corn, Avocado Chopped Salad

Description

This delightful Strawberry Avocado Spinach Salad comes together quickly and easily. It bursts with fresh, vibrant flavors and is perfectly paired with a simple, homemade honey poppyseed dressing.

Ingredients

Salad Ingredients:

• 6 cups fresh baby spinach
• 1 pint strawberries, hulled and sliced
• 1 avocado, peeled, pitted and diced
• 4 ounces crumbled blue cheese (or goat cheese or feta)
• 1/3 cup sliced almonds, toasted
• half a small red onion, thinly sliced

Poppyseed Dressing Ingredients:

• 1/3 cup avocado oil (or olive oil)
• 3 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard
• fine sea salt and freshly-ground black pepper

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Instructions

1. Make the dressing. Whisk together the avocado oil, red wine vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl until fully combined. You can also shake it in a jar with a tight lid for a quick, no-mess method. Taste and adjust seasoning if you’d like a bit more sweetness or tang.
2. Toss the salad. In a large bowl, mix the baby spinach, sliced strawberries, diced avocado, toasted almonds, and thinly sliced red onion. Crumble the blue cheese (or your chosen cheese) over the top, then drizzle with your fresh poppyseed dressing. Gently toss to combine everything evenly without bruising the berries or mashing the avocado.
3. Serve. Enjoy right away for the best texture and flavor! Add grilled chicken, shrimp, or crumbled bacon if you want to make this a filling meal.

Equipment

When spring rolls around, strawberries become perfectly ripe and juicy, and for me, this Strawberry Avocado Spinach Salad is the perfect way to celebrate. The sweet, vibrant strawberries pair beautifully with tender baby spinach, creamy chunks of avocado, crunchy toasted almonds, thin slivers of red onion, and your choice of melty crumbled cheese — blue, goat, or tangy feta — all tossed in a simple, lightly sweet honey poppyseed dressing that brings everything together.

This salad is quick to assemble and works wonderfully as a colorful side dish or even a light main course when topped with protein — like grilled chicken, shrimp, or bacon. I’ve included the full list of ingredients, easy-to-follow steps, and my favorite tips below to help you get the best results every time. Plus, I’ll share handy ideas for easy substitutions and how to prep or store leftovers so you can enjoy this salad at its freshest.

What Makes This Salad Special

If you love salads bursting with springtime flavors, this one really hits the spot. Every bite is a fun mix of juicy, creamy, crunchy, and tangy all at once. And the best part? It comes together so easily! Here are some reasons why this strawberry avocado spinach salad is sure to become one of your favorites:

• Fresh and seasonal: Ripe strawberries steal the show with their natural sweetness, making the whole salad feel like a fresh spring celebration.
• Texture playground: Soft baby spinach and smooth avocado are perfectly balanced by crisp toasted almonds, delicate red onion slices, and crumbly cheese for a satisfying mouthfeel.
• Super quick and easy: The homemade honey poppyseed dressing whips up in minutes, and almonds toast in just a few, perfect for busy weeknights or last-minute guests.
• Customizable to your taste: Swap out greens, cheese, or nuts, or add your favorite proteins to make this salad exactly how you like it.
• Make ahead friendly: Prepare the dressing and toast the almonds days in advance, then toss everything together when you’re ready to eat, keeping ingredients fresh and crisp.
• Beautiful and crowd-pleasing: The bright red berries, deep green spinach, and creamy white cheese make a stunning presentation that’s sure to impress.
• Light yet satisfying: This salad feels indulgent without being heavy — a perfect refreshing choice when fruit is fresh and in season.

So grab that pint of luscious strawberries and get ready to create a salad you’ll want to enjoy over and over again.

This Strawberry Avocado Spinach Salad is a spring and summer classic for a reason. It perfectly balances sweetness, creaminess, tanginess, and crunch. The juicy strawberries pop with freshness, balanced by silky avocado and the salty bite of crumbled cheese. Toasted almonds add a satisfying crunch, while the honey poppyseed dressing ties everything together with a gentle sweetness that brightens all the flavors without overpowering them. This salad is fast to toss together, totally adaptable to what you have on hand, and looks vibrant enough for any table setting, from casual family dinners to special gatherings. If you’re planning a full spring menu, a French Strawberry Tart (Tarte aux Fraises) makes an elegant dessert counterpart.

Ingredients and Quick Notes

• 6 cups fresh baby spinach
• 1 pint strawberries, hulled and sliced
• 1 avocado, peeled, pitted and diced
• 4 ounces crumbled blue cheese (or goat cheese or feta)
• 1/3 cup sliced almonds, toasted
• half a small red onion, thinly sliced
• 1/3 cup avocado oil (or olive oil)
• 3 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 tablespoon poppy seeds
• 1 teaspoon Dijon mustard
• fine sea salt and freshly-ground black pepper

Step-by-Step Salad Assembly

1. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant (about 3–5 minutes), then spread on a plate to cool.
2. Rinse and spin the baby spinach dry.
3. Hull and slice the strawberries.

4. Peel, pit, and dice the avocado.

   

5. Thinly slice the red onion; if desired, rinse the slices under cold water and drain for a milder flavor.
6. Make the dressing: whisk (or shake in a jar) 1/3 cup avocado or olive oil, 3 tablespoons red wine vinegar, 2 tablespoons honey, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, and salt and pepper until blended; taste and adjust.
7. In a large bowl, combine the spinach, sliced strawberries, diced avocado, cooled toasted almonds, and red onion; crumble the cheese over the top.

8. Drizzle the dressing over the salad and gently toss to combine, taking care not to bruise the berries or mash the avocado.

   

9. Serve immediately.

   

Tips for Peak Flavor & Texture

• Pick ripe, juicy strawberries. They naturally sweeten the salad so the dressing tastes balanced, not too sharp or overly sweet. If yours are out of season, use a simple macerated strawberries method to coax out more flavor.
• Dry your greens well after washing. Excess water dilutes the dressing and causes sogginess.
• Toast the almonds just until golden and fragrant — they’ll crisp up even more as they cool and taste so much better than raw.
• For a milder red onion flavor, slice thin and rinse quickly under cold water before adding.
• Add avocado just before serving to keep it bright and fresh. If prepping ahead, toss avocado with a squeeze of lemon or lime to slow browning.
• If you want a creamier dressing, try blending the dressing ingredients or stir in 1–2 tablespoons Greek yogurt or mayo.
• Adjust the dressing sweetness or tanginess by adding a little extra honey or vinegar to suit your taste exactly.

Easy Swaps and Add-Ins

Want to switch things up? Here are some easy ways to make this salad your own:

• Try other fruits: Blueberries, cherries, peaches, pears, or pomegranate seeds all work beautifully in place of or alongside strawberries.
• Mix up the nuts and seeds: Swap almonds for pistachios, walnuts, pecans, pepitas, or sunflower seeds for different flavors and textures.
• Add fennel: Thinly sliced fennel adds a lovely fresh crunch and subtle anise flavor.
• Go vegan: Use a plant-based cheese or leave cheese out entirely, and use maple syrup or agave instead of honey for a vegan-friendly salad.

Storing and Make-Ahead Tips

For the best flavor and texture, this salad is wonderful served fresh right after tossing. But if you want to have leftovers or prep ahead, here’s how to keep everything tasting great:

• Dressing: Store your honey poppyseed dressing in a sealed container or jar in the fridge for up to one week. Give it a good shake or whisk before using.
• Assembled salad: If the salad is fully dressed, it will get soggy quickly — try to eat it the same day. If you want to save leftovers longer, store the greens and strawberries together without dressing in an airtight container, layered with a paper towel to absorb moisture; they’ll keep fresh for 1–2 days.
• Avocado: Because avocado browns fast, store prepared pieces tightly wrapped in plastic or an airtight container with a squeeze of lemon or lime, and use within a day.
• Nuts and cheese: Keep toasted almonds and crumbled cheese stored separately in the fridge for several days.

To make this salad ahead, prep the dressing and toast the almonds a few days in advance. Then toss everything right before serving so the greens stay crisp and the avocado fresh.

Answers to Common Questions

• Can I use different greens? Absolutely! Baby spinach, mixed spring greens, arugula, or your favorite salad greens all pair nicely. Spinach is mild and lets the fruit shine.
• What cheeses can I substitute? Blue cheese, goat cheese, and feta all bring fantastic flavor. Burrata or fresh mozzarella make richer, creamier options if you want to indulge.
• Is this salad vegan? You can make it vegan by skipping cheese altogether or using a vegan alternative and swapping honey for a plant-based sweetener like maple syrup.
• How long does the poppyseed dressing keep? Stored tightly in the fridge, this dressing stays good for about one week. Shake or whisk before each use.
• Can I use frozen strawberries? I don’t recommend frozen berries here because they tend to get watery and mushy when thawed. Fresh is always best for this salad. Instead, save frozen berries for smoothies or a no-bake strawberry cheesecake, where their softer texture works well.
• Can I add protein? Yes! Adding grilled chicken, shrimp, or crumbled bacon is a great way to make this salad more filling. Make sure proteins are cooked and cooled before tossing in.
• How do I keep the salad from getting soggy? Keep the dressing separate until you’re ready to serve, and always dry your greens thoroughly after washing.