Description
A fresh and vibrant Strawberry Avocado Salad featuring a mix of spring greens, sweet strawberries, creamy avocado, tangy feta, and toasted pecans, all tossed in a light poppy seed dressing. Perfect for a quick, nutritious, and colorful meal or side dish.
Ingredients
Scale
Salad
- 6 cups spring mix salad greens
- 3 cups strawberries, quartered or sliced
- 2 avocados, diced
- 1/2 cup feta cheese, crumbled
- 1 cup pecans, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey (optional)
- 1 teaspoon poppy seeds
- 1/8 teaspoon ground mustard
- Pinch of salt and pepper, or more to taste
Instructions
- Toast the Pecans: Add the chopped pecans to a large skillet over medium heat. Stir frequently for 3-4 minutes until the pecans are toasted and fragrant. Remove from heat and set aside to cool.
- Combine Salad Ingredients: In a large salad bowl, combine the spring mix salad greens, quartered or sliced strawberries, diced avocado, crumbled feta cheese, and toasted pecans.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey (if using), poppy seeds, ground mustard, salt, and pepper until well combined.
- Toss the Salad: Pour the dressing over the salad mixture. Toss gently but thoroughly to evenly coat all ingredients with the dressing. Serve immediately for best freshness.
Notes
- To toast pecans evenly, keep stirring to prevent burning.
- Honey in the dressing is optional—omit for a less sweet and lower sugar version.
- Use ripe but firm avocados to prevent mushiness in the salad.
- Dress the salad just before serving to avoid sogginess.
- For added zest, a squeeze of lemon juice can be added to the dressing.
