Strawberry Avocado Salad with Poppyseed Dressing - Conscious Cooking

Strawberry Avocado Salad with Poppyseed Dressing

This salad was created for Easter. I wanted something that fits with Spring and Easter so I wanted something light and refreshing, and colourful too. I went to the market down the street, got that gorgeous mix of greens and saw those beautiful red strawberries so I bought them for the salad. Strawberries go well with avocado so I mixed them both. To add a little crunch I added some silvered almonds which also pair beautifully with those two fruits. For the dressing I wanted to make something different than a vinaigrette so I thought about using yogurt to make a dressing. I didn’t add cheese in the salad so adding a bit of yogurt to make the dressing would fit just perfectly.

This is how the poppyseed dressing got created. I combined organic full fat plain yogurt with extra-virgin olive oil, apple cider vinegar, local honey, poppyseeds and pink salt. The combination of flavours is delicious and I rather eat yogurt than mayo. The dressing was lovely in the salad.

It’s a great one to make if you receive guests or want to make something a little more special for your family. It’s a perfect salad to make during spring and summer. I used mixed greens but spinach would be awesome too. Romaine too I guest.

In the ingredient list, I honestly didn’t measure anything. I just combine the ingredients in a bowl so it kind of look pretty and balanced, and I mixed it up and it was great. Do the same, it’s just a salad. It’s more the dressing that you want on point.

Strawberry Avocado Salad with Poppyseed Dressing

Perfect for Spring and Summer, this salad is made with strawberries, avocado, shallots, silvered almonds and is tossed in a yogurt poppyseed dressing.
Prep Time20 minutes
Total Time20 minutes
Servings: 6


  • 1 large bag of mixed greens or spinach (I used about 8 cups)
  • 2 small/medium avocados, diced
  • 8-10 strawberries, sliced
  • 1 shallot, thinly sliced (you can also use red onion)
  • Silvered almonds (about 1/4 cup)
  • Dressing:
  • 1/4 cup organic plain full-fat yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pure maple syrup or local honey
  • 1 teaspoon poppyseed
  • 1/2 teaspoon Himalayan salt
  • Freshly ground black pepper, to taste


  • In a large mixing bowl, combine all ingredient to make the salad.
  • Make the dressing by whisking all ingredients in a bowl, then add to the salad and stir to combine.


Greek yogurt can also be used.
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