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!



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


  • 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


  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!


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.