- 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
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
Yield: 4-6 servings
SALAD INGREDIENTS
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:
- Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
- For the dressing:
- 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.