Easy Strawberry Poppyseed Salad

5 from 6 votes

Strawberry Poppyseed Salad is a fresh mix of sweet strawberries, creamy avocado, candied almonds, and tangy feta—all topped with an incredible poppyseed dressing!

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Keyword: strawberry poppyseed salad

Servings: as a side salad

Author: Chelsea Lords

Cost: $11.71

Equipment

Ingredients

Stovetop Candied Almonds (see note 1)

1 cup sliced almonds
1/4 cup + 2 tablespoons granulated sugar

Creamy Poppyseed Dressing

1/3 cup mayo full-fat
2 tablespoons whole milk
2 tablespoons heavy cream
2 tablespoons granulated sugar
1 tablespoon apple cider vinegar
1 lemon
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon poppy seeds

Salad

8 cups (5 ounces) baby spinach or mixed greens
2 cups strawberries stems removed and sliced
1 large ripe avocado diced, or 2 small avocados
1/3 cup crumbled feta cheese

US - Metric

Instructions

Candied Almonds: Place sliced almonds and sugar in a pan over medium heat. Cook and stir constantly until sugar melts and coats almonds, 3–4 minutes. Watch carefully to avoid burning. Remove from heat and continue stirring until well coated. Spread on parchment paper to cool. Once hardened, break apart and set aside.
Dressing: Zest lemon to get 1/2 teaspoon zest. In a small blender, combine zest with all dressing ingredients except poppyseeds and blend until smooth. Adjust flavors if needed, then stir in poppy seeds.
Salad: Add greens to a large bowl. Top with sliced strawberries, diced avocado, feta cheese, and candied almonds. Drizzle with dressing, adding only to what will be eaten the same day; toss to combine (see note 2). Enjoy immediately.

Video

Notes

Note 1: This recipe makes extra almonds. Store leftovers in an airtight container: up to 2 months in the freezer or 2–3 weeks in the pantry. Use as a snack or topping for other dishes.

Note 2: The dressing recipe makes extra dressing. Store leftovers in the fridge for 4–5 days and use for other salads or as a dip.

Storage: Dress only what will be eaten same day. Store leftover salad, dressing, almonds, and cheese separately. Cut avocado just before serving to prevent browning.

Nutrition