You know those days? The ones where the sun is just begging to be enjoyed outdoors, but your stomach is grumbling, and the thought of anything heavy feels… well, heavy? That’s precisely when this avocado strawberry spinach salad enters the chat. It’s become my go-to, my secret weapon for those beautiful, fleeting spring afternoons or a light, satisfying weeknight dinner. Honestly, it’s so good, it rivals my mom’s classic potato salad for sheer popularity at our family potlucks. This isn’t just a salad; it’s a burst of sunshine and fresh flavors that feels both incredibly decadent and surprisingly healthy. If you’re looking for a way to brighten up your plate and delight your taste buds without spending hours in the kitchen, stick around, because this avocado strawberry spinach salad is about to become your new best friend.
What is avocado spinach salad?
So, what exactly *is* this magical combination? Think of it as a vibrant tapestry of textures and tastes woven together on a bed of fresh, tender spinach. At its heart, it’s a celebration of fresh produce. We’re talking about creamy, luscious avocado, sweet, juicy strawberries, and the crisp, slightly peppery bite of baby spinach. But it’s not just those three! We’ll add in some crunchy nuts, maybe a tangy cheese, and a dressing that ties it all together perfectly. It’s essentially the ultimate summer salad, but I find myself craving it year-round. The name itself, avocado strawberry spinach salad, might sound simple, but the flavor profile it delivers is anything but. It’s the kind of dish that makes you close your eyes for a second with every bite, savoring the symphony of fresh ingredients.
How to Make Avocado Strawberry Spinach Salad
Quick Overview
This salad is all about freshness and simplicity. You’ll start with a base of crisp baby spinach, then artfully arrange slices of creamy avocado and vibrant strawberries. We’ll add a bit of crunch with some toasted nuts and a sprinkle of your favorite cheese, then tie it all together with a bright, zesty dressing. The beauty of this recipe is in the minimal prep and maximum flavor. It’s the kind of dish that truly lets the quality of the ingredients shine, and it comes together so quickly, making it perfect for those times you need a healthy meal in a flash.
Ingredients
For the Main Salad:
Baby Spinach: About 5-6 cups. Always look for fresh, vibrant leaves. I prefer baby spinach because it’s tender and doesn’t need chopping. If you can find organic, even better! It makes a noticeable difference in taste.
Avocado: 1-2 ripe avocados. You want them to yield gently to pressure but not be mushy. Hass avocados are my go-to for their creamy texture.
Strawberries: 1 cup, hulled and sliced. Fresh, ripe strawberries are key here. If they’re out of season, frozen ones (thawed and patted dry) can work in a pinch, but fresh is always best for that bright, juicy pop.
Nuts: 1/4 cup of your favorite! Toasted slivered almonds, chopped pecans, or walnuts all work wonderfully. Toasting them brings out their flavor and adds a lovely crunch. Just toss them in a dry skillet over medium heat for a few minutes until fragrant.
Cheese (Optional): 2-3 tablespoons crumbled feta, goat cheese, or even shaved Parmesan. This adds a delightful salty or tangy counterpoint. I lean towards goat cheese for its creamy tang.
For the Simple Vinaigrette:
Olive Oil: 1/4 cup extra virgin olive oil. Use a good quality one; it really makes a difference in dressing.
Vinegar: 2 tablespoons. Apple cider vinegar, white wine vinegar, or even a good balsamic vinegar will work. Apple cider vinegar gives it a nice tang.
Lemon Juice: 1 tablespoon fresh lemon juice. This brightens everything up beautifully.
Honey or Maple Syrup: 1 teaspoon. Just a touch to balance the acidity. Maple syrup is my preferred sweetener for a more complex flavor.
Dijon Mustard: 1 teaspoon. This acts as an emulsifier and adds a lovely subtle kick.
Salt and Black Pepper: To taste. Freshly ground black pepper is a must!
Step-by-Step Instructions
Step 1: Wash and Dry Your Greens
This is super important for a good salad! Make sure your baby spinach is thoroughly washed and, most importantly, completely dry. Use a salad spinner if you have one; it’s a game-changer. Excess water will dilute your dressing and make the salad soggy. I like to spread the dried spinach out on a clean kitchen towel for a few minutes just to be sure.
Step 2: Prepare the Dressing
In a small bowl or a jar with a lid, combine the olive oil, vinegar, fresh lemon juice, honey or maple syrup, and Dijon mustard. Whisk everything together really well until it’s nicely emulsified. Season with salt and freshly ground black pepper to your taste. Give it a little taste – it should be bright and balanced. If it’s too tart, add a tiny bit more sweetener; if it needs more zing, a splash more lemon juice or vinegar. Set aside.
Step 3: Toast Your Nuts (If Using)
If you’re using nuts, now’s the time to toast them for maximum flavor and crunch. Place your almonds, pecans, or walnuts in a dry skillet over medium heat. Toss them frequently for about 3-5 minutes, until they’re fragrant and lightly golden. Watch them closely, as they can burn quickly! Once toasted, transfer them to a plate to cool.
Step 4: Prepare the Avocado and Strawberries
Halve the avocados, remove the pits, and gently scoop the flesh out. Slice them into bite-sized pieces. For the strawberries, hull them (remove the green tops) and then slice them. Aim for slices that are about the same thickness as your avocado pieces so they’re easy to eat together.
Step 5: Assemble the Salad Base
Place your dried spinach in a large salad bowl. Drizzle about half of your prepared vinaigrette over the spinach and gently toss to coat. You want the leaves to be lightly dressed, not swimming in dressing. This step ensures every bite of spinach has that lovely flavor.
Step 6: Add the Star Ingredients
Artfully arrange the sliced avocado and strawberries over the dressed spinach. Scatter the toasted nuts and crumbled cheese (if using) on top. Try to distribute them evenly so you get a little bit of everything in each bite.
Step 7: Drizzle and Serve
Drizzle the remaining vinaigrette over the top of the salad. You can also serve the extra dressing on the side for anyone who wants more. Give the salad a very gentle toss right before serving, or just let everyone mix their own portions at the table. This avocado strawberry spinach salad is best enjoyed immediately while everything is fresh and crisp!
What to Serve It With
This avocado strawberry spinach salad is so versatile, it practically begs to be paired with other delicious dishes. It’s not just a side; it can easily be the star of the show!
For Breakfast: While it sounds like a lunch or dinner dish, I’ve actually had this for breakfast on leisurely weekend mornings. It’s surprisingly light and energizing. I’ll pair it with a perfectly poached egg on top, or alongside some crispy bacon or savory breakfast sausage. A warm cup of coffee or a fresh-squeezed orange juice is the perfect accompaniment. The combination of creamy avocado and sweet strawberries feels like a treat to start the day!
For Brunch: This is where the avocado strawberry spinach salad truly shines. It’s elegant enough for any brunch spread. I love serving it alongside fluffy pancakes or waffles, or with a quiche or frittata. A mimosa or a sparkling rosé is practically mandatory! The bright colors make it visually stunning on any brunch table. It offers a refreshing contrast to richer brunch items.
As Dessert: Yes, you read that right! On a warm evening when I’m craving something sweet but don’t want anything heavy, a smaller portion of this salad, perhaps with a bit more balsamic glaze drizzled over the top, can be a delightful light dessert. The natural sweetness from the strawberries and the creaminess of the avocado feel indulgent without being over the top. It’s surprisingly satisfying!
For Cozy Snacks: If I’m just feeling a bit peckish in the afternoon, a small bowl of this avocado strawberry spinach salad is my go-to. It’s light, refreshing, and fills me up just enough. I might add some grilled chicken strips or chickpeas to make it a more substantial snack. It’s the perfect healthy alternative to reaching for chips or cookies. My kids sometimes sneak a bowl after school, and I’m always happy they’re choosing something so nutritious.
Top Tips for Perfecting Your Avocado Strawberry Spinach Salad
I’ve made this avocado strawberry spinach salad more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it from good to absolutely unforgettable. Here are my top tips:
Spinach Prep: This might sound simple, but it’s crucial. As I mentioned, making sure your spinach is bone dry is non-negotiable. Soggy spinach makes for a sad salad. I’ve learned that a good salad spinner is worth its weight in gold. If you don’t have one, gently pat the leaves dry with clean kitchen towels or paper towels. Don’t skip this step! Also, a quick rinse under cold water and thorough drying helps keep the leaves crisp and fresh.
Avocado Perfection: The key to great avocado in a salad is using perfectly ripe ones. You want them to be tender when gently squeezed, but not mushy. If your avocados are a bit firm, you can place them in a brown paper bag with a banana or an apple for a day or two – the ethylene gas will speed up the ripening process. Cut your avocado just before assembling the salad to prevent browning. If you absolutely must cut them a bit ahead, toss them gently with a squeeze of lemon or lime juice.
Strawberry Sweetness: Always taste your strawberries! If they’re particularly tart, you might need to adjust your dressing sweetness slightly, or even add a tiny bit more lemon juice to balance them out. In-season strawberries are a game-changer, but if you’re using ones out of season, look for ones that are deep red throughout and smell sweet.
Toasting Nuts for Texture and Flavor: Don’t just toss in raw nuts! Toasting them for just a few minutes in a dry skillet over medium heat brings out their natural oils and makes them incredibly fragrant and crunchy. It adds a whole new dimension to the salad. Keep a close eye on them, though; they go from toasted to burnt in seconds. Let them cool completely before adding them so they stay nice and crisp.
Dressing Balance: The beauty of a homemade vinaigrette is that you can tailor it to your taste. I always start with the basic ratios, then taste and adjust. Does it need more tang? Add vinegar or lemon. Too tart? A touch more sweetener. Not enough zip? A bit more Dijon mustard. The goal is a bright, balanced dressing that enhances, rather than overpowers, the fresh ingredients. I’ve found that the ratio of 3 parts oil to 1 part acid is a good starting point, but it’s all about personal preference.
Ingredient Swaps: This salad is incredibly forgiving! If you don’t have strawberries, raspberries or blueberries are fantastic substitutes. Blueberries add a different kind of sweetness and a lovely color. Instead of almonds, try pepitas (pumpkin seeds) for a different crunch, or even sunflower seeds. For cheese, if feta or goat cheese isn’t your thing, a sprinkle of crumbled blue cheese or even shaved Parmesan can be delicious. The possibilities are endless!
Storing and Reheating Tips
While this avocado strawberry spinach salad is absolutely at its best when served fresh, life happens, and sometimes you have leftovers! Here’s how I usually handle it, and what I’ve learned along the way:
Room Temperature Storage: Honestly, this salad doesn’t do well sitting out at room temperature for very long, especially with the avocado. The avocado will brown, and the spinach will wilt. It’s best enjoyed immediately after making. If you absolutely have to leave it out for a short period (say, at a picnic for an hour or two), keep it in a cool, shaded spot. But for optimal freshness, I always aim to serve it right away.
Refrigerator Storage: If you have leftovers, the best approach is to store the components separately. If you’ve already dressed the salad, it’s best to eat it within a few hours. If you must store it, cover it tightly with plastic wrap, pressing it down directly onto the surface of the salad to minimize air exposure, and refrigerate. It will likely be a bit wilted and the avocado might have browned slightly, but it will still be edible for about 24 hours. For best results, store the dressing, spinach, avocado, strawberries, nuts, and cheese in separate airtight containers. This way, you can assemble a fresh-tasting salad later.
Freezer Instructions: I do NOT recommend freezing this salad or any of its components. Spinach will become watery and mushy, avocados will turn brown and develop an unpleasant texture, and strawberries will become even more watery upon thawing. This is a fresh salad through and through!
Glaze Timing Advice: If you’re making a glaze as part of your dressing (like a balsamic glaze), it’s best to drizzle it just before serving. If you’re storing components separately, keep the dressing separate. You can add a touch more fresh dressing when you reassemble the salad, or even add a few fresh berries or avocado slices if needed.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to recipe for an avocado strawberry spinach salad that’s as delightful to look at as it is to eat. It’s proof that healthy eating doesn’t have to be boring or time-consuming. This salad is a vibrant celebration of fresh flavors and textures, perfect for a light lunch, a stunning side dish, or even a simple, satisfying dinner. It’s one of those recipes that makes me feel good about what I’m feeding myself and my family. If you love this recipe and are looking for more fresh and flavorful ideas, I highly recommend checking out my Grilled Peach and Prosciutto Salad or my Quinoa Black Bean Salad for more vibrant meal options.
I truly hope you give this avocado strawberry spinach salad a try. It’s simple, it’s delicious, and it always brings a smile to my face. I can’t wait to hear how yours turns out in the comments below! Don’t forget to rate the recipe if you loved it, and feel free to share your own twists and variations – that’s what makes cooking so much fun!
Avocado Strawberry Spinach Salad
Ingredients
Salad Components
- 5 ounces fresh spinach
- 1 cup fresh strawberries hulled and sliced
- 1 medium avocado ripe, diced
- 0.25 cup red onion thinly sliced
- 0.5 cup pecans or walnuts toasted (optional)
Poppyseed Dressing
- 0.33 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon poppy seeds
- 0.5 teaspoon dijon mustard
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Preparation Steps
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until well combined. Set aside.
- Assemble the salad: In a large salad bowl, combine the fresh spinach, sliced strawberries, diced avocado, and thinly sliced red onion.
- Add the toasted nuts (if using) to the salad bowl.
- Drizzle the prepared poppyseed dressing over the salad.
- Gently toss the salad to coat all ingredients with the dressing.
- Serve immediately and enjoy!
Notes
Featured Comments
“Impressed! Clear steps and creamy results. Perfect for busy nights.”
“New favorite here — absolutely loved. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the hearty really stands out. Thanks!”
“Made it tonight and wow — absolutely loved! Will definitely make avocado strawberry spinach salad again.”
“Packed with flavor and so simple. Exactly what I wanted from avocado strawberry spinach salad.”
