Light & refreshing strawberry avocado & spinach salad is topped with mozzarella with toasted almonds and bacon crumbles for delicious crunch.
Nothing beats a fresh, crisp spinach salad topped with slices of ripe strawberries and avocado. Let’s not forget to mention the bacon crumbles and cheese too! This beautiful side dish can easily transform into a filling meal with the addition of chicken!
This past Mother’s Day I had everything prepped for dinner and right as I was going to put it all in the oven, our oven quit working. It wouldn’t heat past 200 degrees. That’s no good, especially when you’re trying to roast chicken along with a vegetable medley. It’s even worse when your dessert is cake. Sigh. So I tossed everything onto mini pans and threw it all in our Breville Smart Oven. Thank goodness for that thing.
Sometimes most of the time I use it anyway, just because it doesn’t heat the whole house and it tends to bake more evenly, but this time I desperately needed it!
The only thing not reliant on our oven that evening was this strawberry avocado & spinach salad. It was ready to go well before everything had finished in the oven, and was the perfect little appetizer. I decided that instead of spending time whipping up homemade dressing, I’d drizzle it with Brianna’s Rich Poppy Seed Dressing. Have you tried it?! It’s addictive, delicious and happened to pair perfectly with everything going on in this salad. I’d highly recommend picking up a bottle of it along with some of their other yummy dressings (seriously, they’re all incredibly good).
Everyone loved the salad- it was even a huge hit with our toddler! I think this is definitely going to be one of our summer staples, because it’s hard to not love this salad… it’s easy, filling and refreshing! P.S. I’ve made it a few times since and just can’t seem to get enough!
Just chop + mix!
GREENS. Add greens to a large mixing or serving bowl.
TOPPINGS. Top with chunks of avocado and strawberry, toasted almonds, bacon crumbles and shredded mozzarella cheese.
DRESSING. Drizzle the salad with the dressing and serve immediately.
Tips, variations + SToring info
An avocado should be both firm and mushy. You don’t want the avocado to be as hard as a rock but you also don’t want it to be overly mushy. The flesh should be green and should not have any bruised spots.
Strawberries should be bright red without any mushy, bruised, or white spots.
- Try adding crispy chickpeas for more protein and some change of texture.
- Use feta, goat, or blue cheese as other viable options that would go well with the spinach.
If your entire salad has been dressed then it will most likely only last for about 24 hours. If you STORE your salad undressed it will last for 2-4 days. Either way STORE the salad in an airtight container in the fridge and know that the strawberries and avocados will lose their flavor and turn colors the longer they’re stored after they’ve been sliced.
To make this salad ahead of time, cut the strawberries and avocados and store, but you risk them not tasting as fresh and you risk the avocado turning brown and mushy.
Other Summer Salads:
Strawberry Avocado Spinach Salad Recipe
- 3 cup spinach - lightly packed
- 3 cup spring mix greens - lightly packed
- 1 avocado - sliced into chunks
- 5-6 medium strawberries - sliced into chunks
- 1/4 cup sliced almonds - toasted*
- 3 slices cooked bacon - crumbled
- 1/3 cup shredded mozzarella cheese
- salad dressing - of your choice
- Add greens to a large mixing or serving bowl. Top with chunks of avocado and strawberry, toasted almonds, bacon crumbles and shredded mozzarella cheese. Drizzle the salad with the dressing and serve immediately.