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


  • 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


  • 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


  1. For the salad:
  2. Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
  3. For the dressing:
  4. 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.


  • 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.

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