Description
A refreshing and vibrant Strawberry Avocado Salad featuring a mix of spring greens, sweet strawberries, creamy avocado, crunchy toasted pecans, and tangy feta cheese, all tossed in a flavorful homemade poppy seed dressing.
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 Pecans: Add chopped pecans to a large skillet over medium heat. Toss continuously for 3-4 minutes until they become fragrant and lightly toasted. Remove from heat and set aside to cool.
- Assemble Salad: In a large salad bowl, combine the spring mix salad greens, sliced strawberries, diced avocado, crumbled feta cheese, and toasted pecans.
- Make 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 and emulsified.
- Toss Salad: Pour the dressing over the salad ingredients. Toss gently to evenly coat all components with the dressing. Serve immediately for best freshness.
Notes
- For a nut-free version, omit pecans or substitute with pumpkin seeds.
- Honey is optional and can be omitted for a more tangy dressing or replaced with maple syrup for vegan option.
- Toast the pecans carefully to avoid burning; they should be warm and fragrant.
- Use ripe but firm avocados to keep diced pieces from becoming mushy in the salad.
- This salad is best served fresh to maintain avocado texture and color.
