You know those days when you just need something *good*? Something fresh, vibrant, and packed with flavor that doesn’t weigh you down? That’s exactly when I reach for this avocado strawberry spinach salad. It sounds simple, I know, but trust me, it’s a game-changer. I first whipped this up during a sweltering summer week a few years back when the thought of turning on the oven felt like a cruel joke. My kids, who are notoriously picky, actually went back for seconds. That’s when I knew I’d stumbled onto something truly special. It’s so much more than just greens and fruit; it’s a symphony of textures and tastes that somehow just… works. Think of it as the bright, sunny cousin to a hearty Cobb salad, but with a much gentler approach to your afternoon. This isn’t just a side dish; it’s a meal in itself, and honestly, I crave it more often than I’d care to admit, especially when the sun is shining and I want that perfect light, yet satisfying, bite.
Thank you for reading this post, don't forget to subscribe!What is avocado spinach salad?
At its heart, this avocado strawberry spinach salad is a celebration of fresh, seasonal ingredients coming together in perfect harmony. The name pretty much says it all, but it’s the magic that happens when these elements meet that truly elevates it. Imagine tender baby spinach as the base, providing that earthy goodness. Then, we add creamy, rich avocado for a luxurious texture and healthy fats. Sweet, juicy strawberries bring a burst of natural sweetness and a pop of color, while a light, tangy vinaigrette ties it all together. It’s essentially a superfood fiesta in a bowl. I like to think of it as a sophisticated yet utterly approachable salad. It’s not fussy, it doesn’t require a million obscure ingredients, and it’s incredibly forgiving. It’s the kind of dish that makes you feel good from the inside out, both because it’s packed with nutrients and because it just tastes *so darn good*.
Why you’ll love this recipe?
Oh, where do I even begin with why this avocado strawberry spinach salad is my absolute go-to? First, the flavor. It’s just perfection. You get the slight bitterness of the spinach, the creamy, almost buttery richness of the avocado, the bright sweetness of the strawberries, and then that zesty dressing. It’s a flavor combination that dances on your tongue. What I love most is how incredibly simple it is. I mean, truly, it takes minutes to throw together, making it a lifesaver on those evenings when I get home late and just want to eat something healthy without a lot of fuss. And don’t even get me started on how cost-effective it is! All the ingredients are generally easy to find and don’t break the bank, especially when produce is in season. Plus, it’s ridiculously versatile. Sometimes I add grilled chicken for a full meal, other times a sprinkle of toasted nuts for extra crunch. It’s the perfect way to use up those strawberries that are just a little too soft for eating plain. Compared to a heavy pasta salad or a complicated stir-fry, this is a breath of fresh air. It’s clean, it’s satisfying, and it always feels like a treat. What really sets this apart for me is the texture play – the soft avocado, the slight bite of the spinach, the tender strawberries, and sometimes I’ll add some crunchy toasted almonds or walnuts which just takes it over the top. It’s a salad that truly has it all.
How do you make spinach salad?
Quick Overview
This salad is all about assembly, and it couldn’t be easier. We’re essentially combining fresh, vibrant ingredients with a simple, homemade dressing. The key is to use the freshest produce you can find and to dress it right before serving to keep everything crisp and beautiful. It’s the perfect example of how simple ingredients can create something truly extraordinary. In just a few minutes, you’ll have a gorgeous, nutrient-packed salad that’s ready to be devoured. It’s so straightforward, even the most novice cooks can nail it, and it’s impressive enough for guests!
Ingredients
For the Salad Base:
5-6 cups fresh baby spinach (or a mix of baby greens like arugula and romaine)
1 ripe avocado, diced
1 cup fresh strawberries, hulled and sliced
1/4 cup thinly sliced red onion (optional, for a little bite)
1/4 cup crumbled feta or goat cheese (optional, for creaminess and tang)
For the Simple Vinaigrette:
3 tablespoons extra virgin olive oil
1.5 tablespoons balsamic vinegar (or red wine vinegar)
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup (optional, for a touch of sweetness)
Salt and freshly ground black pepper to taste
“Made the Avocado Strawberry Spinach Salad: 7 Best Bites tonight and wow — perfect weeknight dinner. Will definitely make again!”
Optional Add-ins for Extra Crunch:
1/4 cup toasted slivered almonds or chopped walnuts
2 tablespoons poppy seeds (adds a lovely texture and subtle flavor)
Step-by-Step Instructions
Step 1: Wash and Prep Your Greens
Make sure your baby spinach (or mixed greens) is thoroughly washed and dried. I always use a salad spinner; it’s a game-changer for getting them perfectly dry. Soggy greens are the enemy of a good salad! If you don’t have one, gently pat them dry with clean kitchen towels or paper towels. Once dry, place them in your largest salad bowl. This is your beautiful green canvas.
Step 2: Prepare the Aromatic Base (Optional Onion Prep)
If you’re using red onion, slice it very thinly. If you find raw onion a bit too sharp, you can soak the slices in ice-cold water for about 10 minutes. This mellows out the flavor beautifully without losing that lovely crunch and color. Drain them well before adding them to the salad. This little step makes a big difference for those who are sensitive to raw onion.
Step 3: Slice and Dice Your Stars
Now for the stars of the show! Hull your strawberries – that’s just removing the green leafy top. Then, slice them. I like them in medium slices so you get a good burst of sweetness in every bite. For the avocado, choose one that’s ripe but not mushy. Cut it in half, remove the pit, and then dice it right into the bowl with the greens. If you’re worried about it browning, you can add it just before serving, or toss it gently with a tiny bit of the dressing to coat.
Step 4: Whisk Up the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar (or your chosen vinegar), Dijon mustard, and honey or maple syrup if you’re using it. Whisk vigorously or shake the jar until the dressing is well emulsified and slightly thickened. Season with salt and freshly ground black pepper to your liking. Taste it! You want it to be bright and balanced. Adjust the vinegar or sweetener if needed. This dressing is so versatile, you’ll find yourself making it for all sorts of salads.
Step 5: Assemble the Salad
Add the sliced strawberries, thinly sliced red onion (if using), and optional crumbled feta or goat cheese to the bowl with the spinach. If you’re adding toasted nuts or poppy seeds, now’s the time to sprinkle those in too. Gently toss everything together to distribute the ingredients. Be careful not to mash the avocado or strawberries.
Step 6: Dress and Toss (Just Before Serving!)
This is crucial! Drizzle about half of the prepared vinaigrette over the salad. Gently toss to coat the ingredients. You want everything to be lightly dressed, not swimming. Add more dressing as needed, tasting as you go. Remember, you can always add more, but you can’t take it away! The goal is to enhance the flavors, not overpower them. This dressing is light enough that it won’t wilt the spinach immediately, but it’s best to serve it soon after dressing.
Step 7: Serve and Enjoy
Divide the salad among plates or serve it directly from the bowl. Admire your beautiful creation! The vibrant colors are almost as good as the taste. This avocado strawberry spinach salad is best enjoyed immediately while the avocado is perfectly creamy and the greens are crisp. It’s a delightful and refreshing dish that’s perfect any time of day.
“The Avocado Strawberry Spinach Salad: 7 Best Bites turned out amazing. My kids asked for seconds. Saving this one!”
What to Serve It With
This avocado strawberry spinach salad is incredibly adaptable, making it perfect for so many occasions. For a relaxed breakfast or a quick lunch, I often pair it with some crusty whole-grain toast or a side of scrambled eggs. It’s light enough not to feel heavy first thing in the morning but substantial enough to keep you going. If I’m feeling a bit more ambitious for brunch, I’ll serve it alongside some flaky croissants or mini quiches. It adds a lovely freshness and a pop of color to a more elaborate spread. For dessert? Well, this salad is usually the star, but if I’m serving it as part of a larger meal that ends with dessert, I might pair it with a light fruit tart or a simple sorbet, keeping with the fresh theme. And for those cozy evenings when you just want a healthy, satisfying snack, this salad is a dream. I’ll often have a smaller portion with a handful of whole-grain crackers or even just on its own. My absolute favorite way to serve it is as a light dinner after a long day. I sometimes add grilled chicken or shrimp to make it a complete meal, and it never disappoints. It’s the kind of dish that feels like a treat, even when it’s on the healthier side.
Top Tips for Perfecting Your Avocado Strawberry Spinach Salad
Over the years, I’ve learned a few tricks to make this avocado strawberry spinach salad absolutely sing. First, the spinach. Always, always, *always* make sure it’s completely dry after washing. I cannot stress this enough! Even a little bit of excess water can make your dressing slide off and your salad feel a bit… sad. A salad spinner is your best friend here, but if you don’t have one, a clean kitchen towel works wonders. For the avocado, timing is everything. It’s best to dice it just before you’re ready to dress and serve the salad. If you need to prep it a little earlier, toss the diced avocado gently with a teaspoon of the dressing or a squeeze of lemon or lime juice. This little barrier prevents it from turning brown and unappetizing. When it comes to the strawberries, I find that slicing them into uniform pieces makes for a more pleasant eating experience. If you’ve got some that are a bit softer, they’re perfect for this salad because they’ll break down just enough to release their sweetness. For the red onion, if you’re not a fan of that sharp, raw bite, soaking thin slices in ice water for about 10 minutes is a revelation. It mellows them out beautifully while keeping that satisfying crunch. The Dijon mustard in the dressing is a secret weapon; it’s not just for flavor, it’s an emulsifier, meaning it helps the oil and vinegar blend together smoothly. Don’t skip it! As for ingredient swaps, if you don’t have balsamic vinegar, a good quality red wine vinegar or even apple cider vinegar will work in a pinch, though the flavor profile will shift slightly. And if you’re not a fan of feta or goat cheese, a sprinkle of blue cheese can be a delicious, bolder alternative, or you can omit it entirely. For an extra flavor boost, try adding a pinch of dried dill or a tiny bit of minced fresh mint to the dressing – it’s surprisingly good with the strawberries!
Storing and Reheating Tips
This salad is truly best enjoyed fresh, right after it’s been dressed. The spinach can wilt if it sits too long in the dressing, and the avocado can brown. However, life happens, and sometimes you have leftovers! If you find yourself with extra, the best way to store it is to keep the undressed components separate. Store the washed and dried spinach, sliced strawberries, diced avocado (tossed with a little lemon juice to prevent browning), and any other toppings (like nuts or cheese) in airtight containers in the refrigerator. The dressing should also be stored separately in a jar. When you’re ready to serve the leftovers, assemble as you would normally, adding the dressing just before eating. This method can keep the salad components fresh for about 1-2 days. Reheating isn’t really applicable to this salad since it’s served cold, but if you made a heartier version with chicken or shrimp, those components can be gently reheated before adding them to fresh greens. For the dressing, if it separates slightly in the fridge, just give it a good shake or whisk before using. The key is to keep moisture out of the greens and avocado until you’re ready to eat!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite avocado strawberry spinach salad. It’s more than just a recipe; it’s a little bit of sunshine in a bowl, perfect for those days when you want something fresh, healthy, and ridiculously delicious without any fuss. I truly believe that simple ingredients, when treated with a little care, can create magic. This salad is proof of that! It’s got that perfect balance of creamy, sweet, tangy, and fresh that just makes you feel good. I hope you give it a try and find yourself reaching for it as often as I do. If you’re a fan of vibrant, easy salads, you might also want to check out my recipe for a refreshing citrus and quinoa salad – it’s another one that’s a lifesaver on busy days! I can’t wait to hear what you think. Let me know in the comments below how yours turns out, and if you discover any amazing variations, please share! Happy eating!
avocado strawberry spinach salad
Ingredients
Salad Ingredients
- 6 cups fresh baby spinach
- 2 cups strawberries hulled and sliced
- 1 avocado peeled, pitted, and diced
- 4 ounces crumbled blue cheese or goat cheese or feta
- 0.33 cup sliced almonds toasted
- 0.5 small red onion thinly sliced
Poppyseed Dressing
- 0.33 cup avocado oil or olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- to taste fine sea salt
- to taste freshly-ground black pepper
Instructions
Preparation Steps
- For the dressing: Whisk avocado oil, red wine vinegar, honey, poppy seeds, and Dijon mustard together vigorously in a small bowl (or shake in a covered jar) until emulsified. Taste and season with salt and pepper, as needed.
- Combine all of the salad ingredients (spinach, strawberries, avocado, blue cheese, almonds, red onion) in a large bowl. Drizzle evenly with the prepared poppyseed dressing, then gently toss until combined.
- Serve immediately and enjoy your fresh Strawberry Avocado Spinach Salad!
