Strawberry Spinach Salad

5 from 9

Strawberry Spinach Salad

This spinach salad is topped with strawberries, mushrooms, avocado, almonds, and the best homemade creamy poppyseed dressing. Fresh, colorful, and ready in 15 minutes!

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Keyword: Strawberry Spinach Salad

Servings: servings

Ingredients

For the Salad

6 oz. fresh baby spinach washed and fully dried
1½ cups sliced fresh strawberries
1½ cups thinly sliced cremini or button mushrooms
½ large ripe avocado cubed
¼ cup crumbled goat cheese (optional)
¼ cup sliced toasted almonds
2 scallions diced

For the Poppy Seed Dressing

6 tbsp mayonnaise
2 tbsp half n half
2 tbsp granulated sugar
2 tbsp apple cider vinegar
1 tbsp poppy seeds
¼ tbsp dry mustard powder
pinch of salt

Instructions

In a large bowl, combine all the salad ingredients, except the dressing.
In another bowl, whisk together all the ingredients for the dressing until combined and smooth.
Very lightly dress the salad right before serving (reserving some of the dressing on the side for people to add more, if desired) and toss to coat.
Divide on individual plates, making sure not all the goodies get left behind. Enjoy!

Notes

Dress the salad just before serving to keep the spinach crisp and fresh.
Swap the goat cheese for feta cheese if preferred.
Feel free to add some grilled chicken to make it more of a meal.
If preparing ahead, store the salad ingredients and dressing separately until ready to serve.
Store leftover salad in an airtight container for up to 1 day. For the best texture, keep the dressing separate and toss just before serving. Store the poppy seed dressing in an airtight container or jar in the refrigerator for up to 5 days. Shake or whisk before using.

Nutrition