Strawberry Avocado Salad with Poppy Seed Dressing – A Vibrant Summer Recipe
A refreshing summer salad combining crisp greens, creamy diced avocado, sweet strawberries, and tangy poppy seed dressing. Topped with cherry tomatoes, toasted pecans, and crumbled feta for a mix of textures and flavors that’s ready in minutes.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings
- Category: salads
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
6 cups spring mix salad greens
3 cups strawberries, quartered or sliced
1 ripe avocado, diced and refrigerated or at room temperature
½ cup feta cheese, crumbled
1 cup cherry tomatoes, halved
1/3 cup toasted pecans or almonds
3 tablespoons poppy seeds
1 tablespoon balsamic vinegar (non-alcoholic option)
1 tablespoon honey
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Wash and dry the salad greens and strawberries thoroughly
Halve the cherry tomatoes and toast pecans in a skillet until golden
In a small bowl, whisk poppy seeds, balsamic vinegar, honey, olive oil, salt, and pepper
In a large bowl, combine greens, strawberries, cherry tomatoes, and toasted pecans
Gently toss the salad mixture with the dressing
Add crumbled feta and diced avocado just before serving to preserve avocado texture
Taste and adjust seasoning if needed
Notes
Store avocado separate from the dressing until serving to prevent browning
For vegan/vegetarian options, substitute feta with crumbled tofu or omit altogether
Toasted nuts and poppy seeds can be prepped in advance
Dress all components up to 24 hours ahead; add avocado last