Go Back

Strawberry Avocado Salad

Quick and easy to make, full of fresh flavor, and tossed with a simple poppyseed dressing -- a side of grilled chicken or salmon is all that's needed for a light and satisfying summer meal.
Yield: 4-6 servings
Print Recipe Pin Recipe Save Recipe

Ingredients
 

Salad Ingredients

  • 6 cups fresh butter lettuce, baby spinach, or mixed greens of choice
  • 1 pint strawberries, hulled and sliced or quartered
  • 1 avocado, peeled, pitted and diced
  • 1/4 cup sliced almonds, toasted (roughly chopped salted almonds are a nice option)
  • 1/4 of a small red onion, thinly sliced
  • Honey Yogurt Poppy Seed Dressing (recipe follows)
  • Optional: 1/2 cup crumbled gorgonzola or feta cheese

Poppy Seed Dressing Ingredients

  • 1/3 cup (800g) low-fat plain Greek yogurt*
  • 2 tablespoons (30 ml) apple cider vinegar (white balsamic vinegar is a delicious option)
  • 2 tablespoons (42g) honey
  • 1 tablespoon (14 ml) extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 tablespoon poppy seeds

Instructions

For the salad

  1. Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

For the dressing

  1. Whisk all of the ingredients together in a small bowl. Cover and refrigerate until ready to use. The dressing will keep for approximately one week.

Notes

  • For the dressing, I often use low-fat (2%) but have used fat-free and whole milk yogurt as well. You may prefer a touch more honey when using fat-free yogurt and a touch less when using whole milk.   My goal is to use just enough honey to leave a hint of tartness.  As always, feel free to tweak according to preferred level of sweetness.
Tried this recipe?Click here to rate and comment.