Last week James and I attended a cookout loaded with every kind of grilled and smoked treat imaginable—sausages, kebabs, racks of ribs, grilled chicken, and a huge selection of sides. Oddly enough, the dish we kept going back for was a simple strawberry spinach salad with a creamy poppy seed dressing. We chose that over extra ribs, and it stuck with me long after the party ended.
That original salad was bright and addictive: fresh strawberries, tender spinach, crunchy almonds, and creamy crumbled cheese all coated in a tangy poppy seed dressing. It felt like the perfect contrast to the heavy, smoky flavors on the table and was especially refreshing on a warm day. A group of guests gathered around the large serving bowl, swapping compliments and promising to recreate it at home.
I kept thinking about that salad and decided to adapt it for a holiday gathering at our house. My version swaps toasted pecans for almonds, adds silky avocado slices, and lightens the dressing by using plain Greek yogurt instead of a heavier base. The result—Strawberry Avocado Spinach Salad with Greek Yogurt Poppy Seed Dressing—quickly became a new favorite.
This recipe works beautifully for spring and summer when strawberries and avocados are at their peak. It provides a lighter, fruit-forward option alongside burgers, hot dogs, and creamy, carb-heavy sides. At both our gathering and a later scaled-down dinner for two, the salad vanished quickly—proof that the combination of ripe fruit, tender greens, crunchy nuts, and tangy dressing is a crowd-pleaser.
The dressing is one of the best parts. Made with plain Greek yogurt, cider vinegar, honey, Dijon, olive oil, poppy seeds, and a touch of garlic powder and black pepper, it’s lighter than store-bought poppy seed dressings but delivers bold, well-balanced flavor. It keeps well in the refrigerator for 5–7 days, so make a little extra to use on other salads or to toss with fruit-and-greens slaws. I used leftover dressing on an apple coleslaw served with pork chops and loved the result.
Strawberry Avocado Spinach Salad with Greek Yogurt
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- Author: Morgan
- Total Time: 15 minutes
- Yield: 8 1x
Ingredients
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For the dressing:
- ⅔ cup plain Greek yogurt
- ¼ cup cider vinegar
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon poppy seeds
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
For the salad:
- 12 ounces baby spinach, rinsed and dried
- 1 pint strawberries, thinly sliced
- 1–2 ripe avocados, thinly sliced
- ½ cup toasted pecans
- 4 ounces goat cheese, crumbled
Instructions
- Combine all dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until smooth, or whisk together in a bowl. Refrigerate until ready to use, up to 5 days.
- In a large bowl, gently toss spinach, strawberries, avocado, toasted pecans, and goat cheese. Drizzle with dressing and serve, or pass the dressing on the side.
- Prep Time: 15 mins
