Go Back
Emma Carter

Summer Strawberry Spinach Salad with Avocado

Fresh spinach tossed with strawberries, avocado, pecans, and balsamic dressing for an easy summer salad that’s light, fresh, and perfect for cookouts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 8 cups baby spinach
  • 2 cups fresh strawberries sliced
  • 1 avocado diced
  • 1/2 small red onion thinly sliced
  • 1/2 cup pecans roughly chopped
  • 1/4 cup crumbled feta cheese optional
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until combined.
    Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Let cool slightly.
      Add the spinach to a large serving bowl and toss lightly with part of the dressing.
        Top the spinach with sliced strawberries, avocado, red onion, toasted pecans, and feta cheese if using.
          Drizzle with additional dressing right before serving and toss gently to combine.

            Notes

            This salad is best served fresh. If making ahead, store the dressing separately and add the avocado just before serving. Toasted almonds or walnuts can replace pecans if needed. Leftover dressing can be refrigerated for up to 5 days.