Strawberry Spinach Salad

This strawberry spinach salad is a blend of baby spinach leaves, fresh strawberries, red onion, almonds, feta cheese and avocado, all tossed in a poppy seed dressing. A fresh and colorful salad that's fit for any occasion!

Course Salad

Cuisine American

Prep Time 15

Cook Time 1

Total Time 16

Servings

Calories 306kcal

Author Sara Welch

Ingredients

For the salad

6 cups baby spinach leaves
2 cups strawberries quartered
1/2 cup sliced almonds toasted
1/4 cup red onion thinly sliced
1 avocado peeled, pitted and diced
1/2 cup feta cheese crumbled

For the dressing

1/2 cup olive oil
1/2 cup granulated sugar
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
salt and pepper to taste

Instructions

For the salad

Place the spinach, strawberries, almonds, red onion, avocado and feta cheese in a large bowl.

For the dressing

In a small bowl, whisk together the olive oil, sugar, apple cider vinegar, poppy seeds, salt and pepper.
Pour the dressing over the salad and toss to coat. Serve immediately.

Notes

I buy a bag of toasted sliced almonds for this recipe. You can toast your own almonds by placing them on foil in the toaster oven for 2-3 minutes on the toast setting, or by toasting them in a dry pan on the stove. Watch carefully so that your nuts don't burn.
Use a mandoline to cut your red onion as thinly as possible.
I prefer to use a whole block of feta cheese and crumble it myself, as I feel that the flavor is better than the pre-crumbled cheese at the store.

Nutrition