Description
A vibrant summer salad blending sweet strawberries and creamy avocado with a tangy poppy seed dressing. This nutrient-rich dish offers a perfect balance of fresh flavors and textures, ideal for meals, picnics, or light lunches.
Ingredients
6 cups spring mix salad greens
3 cups strawberries, quartered or thinly sliced
1 ripe avocado, diced
1/2 cup feta cheese, crumbled
1/3 cup pecans, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon honey
1/2 cup poppy seeds
1/4 teaspoon salt
Instructions
Wash and dry greens thoroughly
Quarter or slice strawberries and set aside
Dice avocado and transfer to a large bowl
Add crumbled feta and chopped pecans to the bowl
In a small jar, combine olive oil, balsamic vinegar, honey, poppy seeds, and salt
Shake the dressing until fully emulsified
Pour dressing over salad base and gently toss to combine
Divide among serving plates or store in airtight containers
Notes
Toast pecans for 3-4 minutes before use for enhanced flavor
Substitute baby spinach or kale for spring mix if preferred
Omit feta for vegan version; use nutritional yeast instead
Store dressing separately in the fridge for up to 1 week
Salad is best served fresh but can refrigerate for up to 2 days