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This Strawberry Spinach Salad with avocado and balsamic poppy seed dressing is everything you want in a fresh feel-good recipe. It’s light, vibrant, and packed with the perfect mix of sweet strawberries, creamy avocado, and tender baby spinach all tossed in a tangy sweet dressing that brings everything together beautifully.

It’s the kind of salad that feels fancy enough for entertaining but is honestly so easy you can throw it together in just a few minutes. Perfect for spring and summer days, quick lunches, picnics, or whenever you’re craving something fresh, colourful, and satisfying without any fuss.

Why you’ll love this Spinach Strawberry Salad recipe

• Fresh, vibrant and full of flavour: Sweet juicy strawberries, creamy avocado and tender spinach are such a dreamy combination.
• Quick + easy: This salad comes together in minutes, making it perfect for busy weekdays or last-minute gatherings.
• Perfect for spring and summer: It’s light, refreshing and exactly the kind of salad you’ll want to make on repeat for spring and summer days or bring along to a potluck when strawberries are in season.
• A little sweet, a little savoury and so satisfying: Every bite has the perfect balance of flavours and textures.
• Easy to make your own: It’s easy to make your own: add nuts, grains like farro or quinoa, or your favourite protein to turn it into a heartier meal.
• Pretty enough for entertaining, simple enough for every day: WIN, WIN.

Ingredients for this delicious summer salad

• Balsamic vinegar: Rich, tangy, and slightly sweet with deep caramel-like notes. It adds brightness and acidity to balance the sweetness of the strawberries while giving the dressing its bold, signature flavour.
• Olive oil: Smooth and mellow, it softens the acidity of the vinegar and creates a silky base that brings everything together.
• Poppy seeds: Lightly nutty with a gentle crunch, they add subtle texture and visual appeal throughout the dressing.
• Dijon mustard: Sharp and slightly spicy, it helps emulsify the dressing so it stays creamy and well combined.
• Salt: Enhances all the flavours and brings out the natural sweetness and tanginess in the dressing.
• Black pepper: Adds a subtle warmth and mild heat that balances the sweetness and rounds out the flavour.
• Fresh strawberries, sliced: Juicy, sweet, and slightly tart, they bring freshness and a burst of natural sweetness.
• Avocado, sliced or cubed: Creamy and rich, it adds a buttery texture that balances the bright fruit and tangy dressing.
• Vegan feta, crumbled: Salty, tangy, and slightly creamy, it adds contrast and depth to every bite.
• Baby spinach: Mild and tender, it forms the fresh green base of the salad without overpowering the other ingredients. You can also use arugula if you prefer a slightly peppery bite. It works really well here, although I haven’t tried it myself in this exact recipe.
• Red onion, thinly sliced: Sharp and slightly sweet, it adds crunch and a subtle bite for balance.
• Nuts: I used pecans for their natural sweetness and buttery crunch, which works so well with the strawberries and creamy avocado. Almonds or walnuts would also be great swaps and bring a slightly different texture and nutty flavour, but still pair beautifully in this salad.

Making the balsamic dressing…

Add the balsamic vinegar, olive oil, Dijon mustard, poppy seeds, salt, and black pepper to a small bowl or jar. The balsamic brings a rich tangy sweetness, while the olive oil softens it into a smooth base. The Dijon adds a subtle sharp kick and helps everything emulsify into a creamy, well-blended dressing.

Whisk everything together until fully combined and slightly thickened, or shake well if using a mason jar. The result should be glossy, lightly textured from the poppy seeds, and perfectly balanced between sweet, tangy, and savoury. Taste and adjust seasoning if needed before pouring over the salad.

Bringing everything together…

Add the fresh baby spinach leaves to a large bowl (or a pretty serving bowl if you’re entertaining) as your base, then layer in the sliced strawberries, creamy avocado, crumbled vegan feta, thinly sliced red onion, and crunchy pecans. This mix gives you the perfect balance of sweet, creamy, salty, and fresh in every bite.

Pour the balsamic poppy seed dressing over the salad just before serving and gently toss until everything is lightly coated.

If you want to serve it later, keep the dressing separate and store it in the fridge, then toss everything together right before eating to keep the salad fresh and the spinach crisp.

Serve immediately for the best texture and flavour.

Storage tips…

This salad is best enjoyed fresh, especially once the dressing has been added, as the spinach and avocado can soften over time.

If you want to prep ahead, store all the components separately in airtight containers in the refrigerator. The strawberries, red onion, vegan feta cheese, and pecans will keep well for about 1 to 2 days. The avocado is best sliced just before serving to keep it from browning.

The balsamic poppy seed dressing can be made ahead and stored in the fridge for up to 5 days. Just give it a good shake or whisk before using.

When ready to serve, simply assemble everything and toss with the dressing for the freshest flavour and texture.

Tried This Recipe?

If you try this strawberry spinach salad, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your salads and share them with the community.

And if you enjoyed the recipe, please leave a review and star rating below. Your feedback helps my blog grow, helps other readers decide if the recipe is right for them, and supports me in creating more delicious recipes for you to enjoy. Thank you so much for your support!

If you made any fun adjustments like swapping in blueberries, raspberries, or adding your own twist, let me know in the comments I always love seeing your creative variations.

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