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
Scale
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.
