Strawberry Spinach Salad

Make Strawberry Spinach Salad now: bright strawberries, creamy avocado and a white balsamic dressing for an easy, colorful salad.

Ingredients

• 10 ounces fresh spinach
• 2 cups sliced fresh strawberries
• 1/4 cup thinly sliced red onion
• 2/3 cup candied pecans (or 1/2 cup toasted almonds)
• 4 ounces crumbled feta cheese (or goat cheese)
• 1 avocado (sliced)
• 2 teaspoons fresh lemon juice
• 1/2 cup olive oil
• 3 tablespoons white balsamic vinegar (or white wine vinegar)
• 2 tablespoons honey
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Instructions

Step 1: Make the White Balsamic Dressing

In a tight‑fitting glass jar combine ½ cup olive oil, 3 tablespoons white balsamic vinegar, 2 tablespoons honey, ½ teaspoon garlic powder and a pinch of salt and pepper. Screw the lid on and shake vigorously until the ingredients form a glossy, slightly viscous emulsion; set the jar aside so the flavors marry while you prep the rest of the salad.

Step 2: Prepare the Avocado

Slice the avocado into even, buttery wedges and toss the slices gently with 2 teaspoons of fresh lemon juice to preserve color and add a bright lift. Keep the slices neatly arranged on a small plate or shallow dish so they stay intact and ready to be placed on the finished salad.

Step 3: Assemble the Salad

In a large matte grey ceramic salad bowl combine 10 ounces of fresh spinach, 2 cups of sliced fresh strawberries, ¼ cup thinly sliced red onion, ⅔ cup candied pecans and 4 ounces of crumbled feta. Use gentle lifting motions to toss the ingredients together so the textures remain distinct: ruffled tender spinach, glossy strawberry slices, crunchy pecans and crumbly cheese scattered through the greens.

Step 4: Dress, Finish and Serve

Drizzle the prepared white balsamic dressing over the tossed salad in a thin, even ribbon so leaves catch small glossy droplets. Arrange the lemon‑tossed avocado slices on top—fan a few for effect—sprinkle any remaining pecans and feta, and serve immediately while the avocado is bright and the dressing still beads on the leaves.

Notes

• Start with less dressing and add more to taste to prevent soggy greens.
• Toss avocado with lemon juice just before serving to keep it bright.
• Store components separately if prepping ahead to preserve texture.