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strawberry salad poppy seed dressing

Strawberry Salad with Poppy Seed Dressing and Almonds

An amazing spinach strawberry feta salad with poppy seed dressing, a salad that celebrates spring.
Course Salads
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Additional Time 30 minutes
Total Time 50 minutes
Servings 2
Calories 423kcal
Author Adina


  • Strawberry spinach salad:
  • 2 handful baby spinach about 125 g/ 4.4 oz
  • 12-14 medium strawberries ripe and sweet
  • 2 teaspoons sugar
  • 50 g/ 1.7 oz/ about 1/3 cup feta See note 1
  • ½ small red onion
  • 1 small avocado or ½ a larger one
  • 2 tablespoons almond flakes
  • Poppy seed dressing:
  • 3 tablespoons extra virgin olive oil
  • 1-2 tablespoons balsamic vinegar to taste
  • 2 tablespoons of the strawberry marinade more to taste
  • ½ teaspoon mustard
  • 1 teaspoon mayonnaise optional (See note 2)
  • ½ teaspoon poppy seeds
  • some basil leaves
  • fine sea salt and freshly ground black pepper


  • Wash and dry the strawberries with kitchen paper. Top and slice them. Place them in a small bowl, toss with the sugar and marinate for about 30 minutes to 1 hour. Take the strawberries out of the marinade, but reserve the marinade to make the dressing.
  • Toast the almonds in a large pan without adding any fat. Stir very often and remain near the pan, if unattended the thin almond flakes will burn easily. Once roasted, transfer the almond to a large plate and let cool while you prepare the rest of the salad.
  • Make the dressing. Whisk together the olive oil, balsamic vinegar, about 2 tablespoons of the reserved strawberry marinade, mustard, mayo, salt, and pepper to taste. Stir in the poppy seeds. Adjust the taste with more balsamic vinegar, strawberry marinade, and salt and pepper, if necessary.
  • Wash and dry the baby spinach leaves. Place in a bowl. Add about ½ of the poppy seed dressing and toss with your hands making sure that all the spinach leaves are coated with the dressing. Arrange the spinach on two plates or a larger serving platter.
  • Arrange the strawberry slices on the spinach bed.
  • Finely chop the red onions and slice the avocado. Arrange them both on the plate. Crumble the feta cheese on top.
  • Pour the rest of the poppy seed dressing on top of the salad.
  • Scatter the toasted almonds on top of the salad, garnish with some basil leaves, and serve immediately.



  1. Buy a block of feta and crumble it yourself, it takes about 2 seconds and the feta is much better than the already crumbled one.
  2. The mayonnaise makes the dressing slightly creamier. Use it if you have it, but don't buy it just to make this dressing, the dressing is delicious without the mayo as well.


Serving: 1/2 of the salad | Calories: 423kcal | Carbohydrates: 22g | Protein: 8g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Cholesterol: 23mg | Sodium: 860mg | Fiber: 6g | Sugar: 12g