This Strawberry Avocado Spinach Salad is one of those recipes that just feels like sunshine. It’s fresh, colorful, and so satisfying. Whether you’re making it for a weeknight dinner or serving it at a garden party, it brings a lovely burst of flavor and elegance to any table.
Looking for a light, fresh, and colorful salad that’s perfect for spring and summer? This Strawberry Avocado Spinach Salad is exactly what you need! It’s loaded with juicy strawberries, creamy avocado, crisp baby spinach, and tossed with a simple yet flavorful dressing that brings it all together. Whether you’re making it for lunch, a BBQ side, or as a starter for dinner – this salad is always a hit!
Why You’ll Love This Recipe
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Ingredients & Substitutions
- Fresh Baby Spinach: The base of the salad. It’s tender, mild, and packed with nutrients. Lettuce or arugula works too if you have no baby spinach at hand.
- Strawberries: Sliced and juicy! They add a pop of sweetness and color. Try blueberries for a change.
- Avocado: Ripe and creamy, it balances the sweetness and adds healthy fats.
- Red onion: For a bit of sharpness and crunch.
- Toasted Almonds: For that satisfying crunch and a nutty flavor. Pecans or walnuts work too. Nut-free? Use sunflower seeds or pumpkin seeds instead.
- Olive Oil, Balsamic Vinegar, Maple Syrup, Dijon Mustard, Salt & Pepper: For the dressing!
Find the measurements and full recipe below!
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📖 Recipe
Strawberry Spinach Salad
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Salad
- 3.5 oz baby spinach
- 10 strawberries, sliced
- 1 avocado, sliced
- 1 small red onion, finely sliced
- ¼ cup almonds, chopped & toasted
Dressing
- 2 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roughly chop and toast the almonds in a skillet over medium heat until golden brown and fragrant.
- Combine all of the dressing ingredients in a jar and shake or whisk them together in a small bowl.
- Arrange the spinach, strawberries, avocado, and red onion in this order in a large bowl. Top with toasted almonds and drizzle with the dressing.
Notes
- Make-Ahead: If you want to make this salad ahead of time, store the salad and the dressing individually in an airtight container in the fridge. Toss right before serving.
- Variation: Top the salad with cream of balsamic vinegar.
Nutrition
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