Simple Strawberry Avocado Salad

I never thought avocados and strawberries belonged together until I had them at a friend’s summer potluck last year. Growing up, avocados were strictly for guacamole, and strawberries were meant for desserts. Period.

But this combination opened my eyes to a whole new world of salad possibilities. The creamy avocado and sweet strawberries just work together, kind of like how peanut butter and jelly somehow make perfect sense. Now it’s my go-to salad when I want something different from the usual lettuce and tomatoes routine.

What Kind of Strawberries Should I Use?

Fresh strawberries are key for this salad, and you’ll want to look for bright red berries that are firm but not hard. Skip any berries that show signs of mushiness or have white or green patches, as these won’t give you the sweet flavor you’re after. Regular supermarket strawberries work perfectly fine here, but if you can get your hands on local farmers’ market berries during peak season (usually late spring to early summer), they’ll add an extra special touch to your salad. Before slicing, give your strawberries a good rinse and pat them dry – wet berries can make your salad soggy and dilute the dressing.

Options for Substitutions

This fresh salad is super adaptable and you can easily switch things up based on what you have in your kitchen:

• Baby spinach: You can swap the spinach with arugula, mixed spring greens, or butter lettuce. Each will give a slightly different flavor profile, but they all work great as a base.
• Strawberries: When strawberries aren’t in season, try using raspberries, blackberries, or even sliced pears. In summer, peaches make an amazing substitute!
• Cheese options: The recipe already suggests blue cheese, goat cheese, or feta – and they’re all great choices. You could also try crumbled queso fresco or even fresh mozzarella pearls.
• Almonds: Any toasted nuts work well here – try pecans, walnuts, or pistachios. For nut-free options, try sunflower seeds or pumpkin seeds.
• Avocado/olive oil: Any mild-flavored oil works in the dressing. Try light olive oil, grapeseed oil, or even walnut oil for something different.
• Red wine vinegar: Balsamic vinegar, apple cider vinegar, or white wine vinegar can step in for red wine vinegar. Each brings its own taste, but they all work well.
• Poppy seeds: If you’re out of poppy seeds, try chia seeds or sesame seeds. You can also skip them altogether – the dressing will still taste great!

Watch Out for These Mistakes While Making

The biggest challenge when making this salad is timing – cutting your avocados too far in advance can lead to browning, so it’s best to prep them last and toss them with a bit of lemon juice if needed. A common mistake is adding the dressing too early, which can make your spinach leaves wilt and become soggy – instead, dress the salad right before serving and start with less dressing than you think you need (you can always add more). When it comes to the strawberries, avoid slicing them too thin as they can become mushy and release too much juice into the salad; aim for medium-thick slices that will hold their shape. For the best texture contrast, make sure your almonds are properly toasted until golden brown and completely cooled before adding them to the salad – this keeps them deliciously crunchy against the soft fruits and tender greens.

What to Serve With Strawberry Avocado Salad?

This fresh salad works perfectly as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken breast or salmon for a light but filling dinner combination. For a casual lunch, pair it with a crusty baguette or some warm quinoa to make it more substantial. If you’re hosting a summer gathering, this salad goes great with grilled proteins like shrimp skewers or even a simple herb-roasted turkey breast – the fruity and creamy elements in the salad complement just about any main dish!

Storage Instructions

Keep Fresh: If you’re planning to enjoy this salad later, keep the dressing separate from the other ingredients. Store the mixed greens, strawberries, onions, and almonds in one container, and keep the diced avocado and dressing in separate containers in the fridge. The prepared ingredients (except the avocado) will stay fresh for up to 2 days.

Make Ahead: You can prep most components of this salad in advance! Mix up the dressing and store it in a jar for up to 5 days in the fridge. Wash and slice strawberries, and toast the almonds up to 2 days ahead. Just wait to cut the avocado until right before serving to prevent browning.

Assemble: When you’re ready to eat, just toss everything together with the dressing. If you have leftover dressed salad, it’s best enjoyed within a few hours as the spinach will start to wilt and the avocado may brown once mixed with the dressing.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

For the salad:

• 1/2 small red onion (thinly sliced, about 1/8-inch thick)
• 1/3 cup toasted almond slices
• 1 pint strawberries (hulled and sliced into quarters)
• 6 cups fresh baby spinach (thoroughly washed and dried)
• 1 avocado (peeled, pitted, and cubed into 1/2-inch pieces)
• 4 oz crumbled blue cheese (such as Door County Creamery crumbled blue cheese)

For the dressing:

• 1/3 cup avocado oil (I prefer Chosen Foods avocado oil)
• freshly ground black pepper
• 1 tsp dijon mustard
• 3 tbsp red wine vinegar
• 1 tbsp poppy seeds
• 2 tbsp honey
• fine sea salt

Step 1: Prepare the Dressing

In a small bowl, whisk all the dressing ingredients together vigorously until emulsified.

Alternatively, you can place the ingredients in a covered jar and shake until well combined.

Once emulsified, taste the dressing and adjust the seasoning with a pinch of salt and a few twists of pepper as needed for flavor balance.

Step 2: Assemble the Salad

In a large bowl, combine all of your chosen salad ingredients.

Ensure that the ingredients are well-mixed and layered as desired for a uniform presentation and taste.

Step 3: Dress and Serve the Salad

Evenly drizzle the emulsified dressing over the salad ingredients.

Gently toss the salad to ensure the dressing is well-distributed throughout.

Serve the salad immediately to enjoy the freshness of the ingredients, and savor the flavors coming together.