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Strawberry Avocado Salad

avocado strawberry salad with almonds, feta, red onion, kale and quinoa

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Strawberry Avocado Salad is a crunchy, creamy, sweet, savory and undeniably delicious spring salad that gets tossed with a homemade poppyseed dressing. Perfect as a light lunch, appetizer or side dish to dinner!

Ingredients

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Poppyseed Dressing

  • 1/4 cup avocado oil
  • 2 tablespoons Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon white granulated sugar
  • 1 tablespoon poppy seeds
  • ⅛ teaspoon fine sea salt

Salad

  • 8 cups kale, ribs removed and cut into bite size pieces
  • 1 cup cooked quinoa
  • 1 pound strawberries, hulled and quartered
  • ½ red onion, thinly sliced
  • 4 ounces feta
  • 1/3 cup sliced almonds
  • 1 medium ripe avocado, sliced

Instructions

  1. Make poppy seed dressing by combining everything in bowl with whisk, or use shaker cup.
  2. In a large bowl gently toss kale, quinoa, strawberries and onions.
  3. Drizzle on dressing and toss again, then top with feta, almonds and avocado slices.
  4. Serve immediately and enjoy!

Notes

STORAGE – Dressed salad will keep for up to 1 day covered in the fridge.

MAKE AHEAD – Make the dressing and store separately in the fridge for up to 5 days. Assemble the salad as noted in step 2, seal with plastic wrap and store in the fridge for up to 4 days. Just before serving, finish with cheese, almonds and avocado and toss with dressing.