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If you’re looking for a vibrant, fresh, and delightfully creamy salad that feels like sunshine on a plate, then this Strawberry Avocado Salad with Poppyseed Dressing Recipe is absolutely for you. Packed with juicy strawberries, buttery avocado, crunchy pecans, and a tangy-sweet poppyseed dressing, it combines incredible textures and flavors that dance together in harmony. Whether you want a light meal or a stunning side dish, this salad brings a perfect balance of freshness, creaminess, and crunch that will quickly become one of your favorite ways to enjoy the best of seasonal produce.
Ingredients You’ll Need
Every ingredient in this salad plays a special role in making each bite memorable. From the tender baby spinach providing a fresh green base to the creamy avocado adding richness, each component is simple yet essential for the perfect harmony of flavors, colors, and textures in this dish.
- Baby spinach (180g / 6 oz): Provides a tender, leafy green foundation packed with nutrients and mild flavor.
- Small red onion, halved and finely sliced: Adds a subtle sharpness and lovely color contrast.
- Ripe strawberries (375g / 12 oz), sliced: Juicy and sweet, strawberries bring vibrant red hues and bright natural sweetness.
- Avocados (2), quartered and sliced: Their creamy texture balances the salad and adds richness with healthy fats.
- Feta cheese (120g / 4 oz), crumbled: Brings a salty tang that pairs beautifully with the sweetness of the fruit.
- Unsalted butter (1 tbsp): Used to toast pecans, enhancing their nutty crunch.
- White sugar (3 tbsp + 1 tbsp): Adds subtle sweetness to balance the tartness in the dressing and caramelize the nuts.
- Pecans (1 cup), roughly chopped: Toasted for warmth and crunch to add a pleasing texture contrast.
- Eschallots (1 tbsp), very finely chopped: Imparts a delicate onion flavor without overpowering the salad.
- White wine vinegar (2.5 tbsp): The acidic punch that brightens the dressing beautifully.
- Olive oil (5 tbsp): Adds smoothness and richness to the dressing with a fruity undertone.
- Mayonnaise (1.5 tbsp): Provides creaminess to the poppyseed dressing, making it silky and luscious.
- Poppyseeds (1 tbsp): Tiny bursts of nuttiness and a speckled visual delight.
- Salt (3/4 tsp) and black pepper (1/4 tsp): Enhances all the flavors and brings balance.
How to Make Strawberry Avocado Salad with Poppyseed Dressing Recipe
Step 1: Prepare the Poppyseed Dressing
Begin by combining the dressing ingredients—white wine vinegar, olive oil, mayonnaise, sugar, poppyseeds, salt, and pepper—in a jar with a tight-fitting lid. Shake it vigorously until everything blends together into a creamy, tangy dressing. Let it stand for at least 10 minutes so the flavors have time to marry and develop depth. You can even prepare it ahead of time and keep it refrigerated for up to a week.
Step 2: Toast the Pecans
Heat the unsalted butter in a pan over medium heat, then add the roughly chopped pecans along with 3 tablespoons of white sugar. Stir frequently to prevent burning as the sugar caramelizes and coats the nuts with a gorgeous glossy glaze. This simple step elevates their crunch and brings a subtle sweetness that perfectly complements the fruits and greens in your salad. Set them aside to cool once toasted.
Step 3: Prepare the Salad Base
In a large salad bowl, gently toss together the baby spinach, finely sliced red onion, and finely chopped eschallots. Then add the sliced strawberries and carefully fold in the quartered and sliced avocados to avoid mashing. The beauty of this step is in the gentle handling—keeping avocado pieces intact will maximize their creamy texture and visual appeal.
Step 4: Assemble and Dress the Salad
Sprinkle the crumbled feta cheese evenly over the mixed salad greens, fruit, and onions. Next, add your cooled caramelized pecans. Drizzle the poppyseed dressing generously over the top, and toss lightly to ensure every bite gets a lovely coating of the tangy dressing. Serve immediately to enjoy the fresh flavors at their peak.
How to Serve Strawberry Avocado Salad with Poppyseed Dressing Recipe
Garnishes
To add an extra touch of elegance and flavor, consider garnishing your Strawberry Avocado Salad with Poppyseed Dressing Recipe with fresh mint leaves, edible flowers, or even a sprinkle of toasted coconut flakes. These additions provide aromatic notes and gorgeous pops of color that make the salad feel even more special when served.
Side Dishes
This salad pairs wonderfully as a light main course on its own or alongside grilled chicken, fish, or shrimp. It also makes a bright side dish for heavier meals like roasted meats or pasta dishes, bringing an invigorating freshness that energizes your palate.
Creative Ways to Present
Try serving this salad in clear glass bowls to showcase the vibrant reds, greens, and creamy whites. You can also present individual portions in avocado halves or small mason jars for a charming picnic or lunchbox option. Adding a few whole strawberries or pecan halves on top just before serving amps up the visual appeal.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the salad components separately if possible—especially the avocado and dressing—to prevent sogginess and browning. Keep the greens, strawberries, and pecans chilled in airtight containers, and add dressing just before serving. This way, your Strawberry Avocado Salad with Poppyseed Dressing Recipe stays fresh and crisp for up to 24 hours.
Freezing
Because this salad relies heavily on fresh, delicate ingredients like avocado and strawberries, freezing is not recommended. The texture and flavor of these ingredients degrade significantly after freezing, so it’s best to enjoy this salad fresh.
Reheating
This salad is meant to be enjoyed chilled or at room temperature. Reheating is not advisable, as it will wilt the greens, soften the pecans, and change the texture of the avocado and strawberries. Save the salad for fresh enjoyment whenever possible.
FAQs
Can I substitute the poppyseed dressing with another dressing?
While you could try a vinaigrette or honey mustard, the poppyseed dressing is uniquely creamy and sweet with a delightful crunch from the poppyseeds that pairs perfectly with the salad’s ingredients. It’s highly recommended to try the original recipe for the best experience.
How do I keep avocado from browning in my salad?
Use ripe but firm avocados, slice or cube them just before assembling the salad, and toss them promptly in the dressing or a little lemon juice to slow oxidation. Serving the salad immediately also helps maintain avocado’s vibrant color.
Are there good alternatives if I’m allergic to pecans?
Absolutely! You can swap pecans for toasted walnuts, almonds, or even sunflower seeds, depending on your preference and dietary restrictions. Just toast them lightly with sugar and butter for that same caramelized crunch.
How long does the poppyseed dressing keep?
The dressing can be stored in an airtight jar in the refrigerator for up to 7 days. Just give it a good shake before using, as the ingredients may separate over time.
Can I make this salad vegan?
Yes! Simply omit the feta or replace it with a plant-based cheese alternative, and swap the mayonnaise in the dressing with vegan mayo. The rest of the ingredients are naturally vegan-friendly.
Final Thoughts
This Strawberry Avocado Salad with Poppyseed Dressing Recipe is a celebration of fresh flavors and delightful textures that’s as gorgeous to look at as it is satisfying to eat. It’s perfect for spring and summer gatherings, quick weeknight dinners, or special occasions when you want a showstopper salad. Give it a try and watch it become a beloved staple in your kitchen repertoire—your taste buds will thank you!
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Strawberry Avocado Salad with Poppyseed Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8-10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Strawberry Avocado Salad featuring baby spinach, ripe strawberries, creamy avocado, and crumbled feta cheese topped with a crunchy poppy seed dressing and toasted pecans. This easy-to-make salad combines sweet, tangy, and savory flavors with a delightful mix of textures, perfect as a light lunch or a side dish for any meal.
Ingredients
Salad
- 180g / 6 oz baby spinach
- 1 small red onion, halved and finely sliced
- 375g / 12 oz ripe strawberries, sliced
- 2 avocados, quartered and sliced
- 120g / 4 oz feta cheese, crumbled
- 1 cup pecans, roughly chopped
- 1 tbsp (15g) unsalted butter
Dressing
- 3 tbsp white sugar (for candied pecans)
- 1 tbsp eschallots (French onion), very finely chopped
- 2.5 tbsp white wine vinegar
- 5 tbsp olive oil
- 1.5 tbsp mayonnaise
- 1 tbsp white sugar (for dressing)
- 1 tbsp poppy seeds
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Dressing: Place the eschallots, white wine vinegar, olive oil, mayonnaise, 1 tablespoon of white sugar, poppy seeds, salt, and black pepper in a jar. Shake well to combine and set aside for at least 10 minutes to allow the flavors to meld. This dressing can be stored in the refrigerator for up to a week.
- Candy the Pecans: In a skillet over medium heat, melt the unsalted butter. Add 3 tablespoons of white sugar and stir until the sugar dissolves and starts to caramelize. Add the roughly chopped pecans and stir continuously to coat them evenly with the caramelized sugar. Cook for about 3-5 minutes until pecans are toasted and glossy. Remove from heat and let cool on parchment paper to prevent sticking.
- Assemble the Salad: In a large bowl, combine the baby spinach, sliced red onion, sliced strawberries, and sliced avocado. Add the crumbled feta cheese. Drizzle with the prepared poppy seed dressing and toss gently to coat all the ingredients evenly without mashing the avocado. Top the salad with the candied pecans just before serving to maintain their crunch.
Notes
- Use ripe but firm strawberries for the best texture and flavor.
- Handle the avocado carefully when slicing to keep it intact and avoid browning.
- The candied pecans add a sweet crunch that balances the creamy and tangy flavors in this salad.
- The dressing can be made ahead and stored refrigerated for up to one week.
- This salad is best served fresh to enjoy the contrast between the creamy avocado, juicy strawberries, and crunchy pecans.
