Summer Strawberry Spinach Salad with Avocado

One of my absolute FAVORITE healthy salads to make during the summer is this strawberry spinach salad. It was one of the first salads that my husband Tony ate without ranch dressing and actually LOVED!

I created this recipe a few years back and come back to it every single strawberry season. It’s perfectly sweet with hits of creaminess and crunch that make it extra special. Toss it with an easy homemade balsamic vinaigrette (see below for a fun berry option!) and serve it up as the perfect side at your next BBQ.

Each time we grill up burgers or chicken sausages, I always make sure to have these strawberry spinach salad ingredients on hand so I can whip up our very favorite.

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Ingredients in this strawberry spinach salad

This best ever strawberry strawberry salad is packed with fresh ingredients to keep it bright, flavorful, healthy, and fun to eat. You’ll need:

• Spinach: there’s something about strawberries and spinach together in this salad that just makes sense. Feel free to do half arugula and half spinach for a little more zing if you’d like!
• Fresh strawberries: grab a case of super juicy, ripe strawberries to add natural sweetness to this salad.
• Avocado: you’ll love the creaminess that avocado adds to every bite. I’d recommend choosing an avocado that isn’t too ripe so that it’s easier to cut and add to your salad.
• Feta: the creamy, salty flavor that feta cheese gives to the salad is out of this world. You can also use goat cheese for a little more tang, or even gorgonzola or blue cheese crumbles.
• Red onion: the perfect balance to the creamy feta and sweet strawberries. If you’re sensitive to the onion flavor, simply soak the slices in water beforehand or omit them from your salad.
• Nuts: I like to add crunch with pistachios and toasted sliced almonds.
• Strawberry balsamic vinaigrette: you’ll whisk together balsamic vinegar, olive oil, garlic, dijon mustard, strawberry jam, salt & pepper (or feel free to try my yummy, tangy, and sweet raspberry balsamic vinaigrette!).

Lastly, my preference is to use organic spinach and organic strawberries because I think they pack more flavor and nutrients, but the choice is always yours.

Easy tips and substitutions

• Use firm avocados: firmer avocados are best in this salad because they’ll keep their shape. Check out exactly how to cut an avocado safely here!
• Mix and match nuts: the roasted pistachios and toasted almonds bring two distinct nutty flavors and crunch to this spinach salad, which I appreciate, but if you prefer, you can always sub toasted walnuts, pecans, or even candied pecans! The options are endless.
• Use a different fruit: if strawberries aren’t available, try blueberries, peaches, raspberries, or blackberries.
• Make your own fruity balsamic vinaigrette: I’m in love with this dressing because you can use any fruit jam you like to really make it your own. Try raspberry, strawberry, blackberry, or something else for a fun twist!

Looking for a protein boost?

This strawberry salad recipe is delicious on its own or with your favorite proteins. Here’s what I suggest:

• 1 cup of chickpeas or cooked quinoa to keep it vegetarian
• Grilled chicken (use the strawberry balsamic vinaigrette as a marinade!)
• Grilled salmon
• Grilled shrimp

How to toast almonds

You can easily toast your own almonds right at home, and there are two ways to do it: on the stovetop or in the oven!

• Stovetop method: Add sliced almonds to a skillet and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool before adding them to the salad.
• Oven method: Preheat the oven to 350 degrees F. Place sliced almonds on a baking sheet in a single layer. Bake for 6 to 8 minutes until fragrant and golden brown, stirring once halfway through baking. Watch carefully so that the nuts do not burn!

What to pair with this strawberry salad

The options are truly endless when pairing this amazing salad. It’s the perfect side for parties, potlucks, or simple summer dinners. I recommend:

• Grilled chicken (try these healthy chicken marinades)
• Salmon
• My favorite burger recipe
• Pasta Pomodoro
• Grilled Tahini Chicken Caesar Sandwiches
• Smashed Buffalo Chicken Tacos with Herby Ranch Slaw
• Or even homemade grilled pizza!

It’s also perfect with cooked quinoa, barley, farro, or couscous mixed in.

Make it ahead of time

Feel free to prepare all of the ingredients for the salad ahead of time and place them in airtight containers, but save the dressing until you’re ready to enjoy. Spinach can tend to soak up a lot of moisture, so it’s best to enjoy the dressed salad the day of or one day later.

The avocado should stay fresh for a couple of days with the help of the acidity from the balsamic. You can also add a squeeze of lemon juice if you plan on storing the strawberry spinach salad before dressing and serving it.

How to store this strawberry spinach salad

Store this strawberry spinach salad in an airtight container in the fridge, without the dressing, for up to 4-5 days. The dressing will stay good in a container in the fridge for up to one week as well.

More delicious salads to try

• Vegan Caesar Pasta Salad
• Herby Chickpea and Feta Pasta Salad
• Scoop It Up Kale Couscous Salad
• Italian Chopped Brussels Sprouts Salad
• Avocado Peach Tomato Salad with Dilly Tahini Dressing

Get all of our amazing salad recipes here!

If you make this summer strawberry spinach salad recipe, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.

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Strawberry Spinach Salad with Strawberry Balsamic

4.98 from 36 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

ServesServes 4 servings

Gorgeous summer strawberry spinach salad topped with avocado, feta, red onion, toasted almonds, pistachios and drizzled with a flavorful strawberry balsamic vinaigrette. The best ever strawberry salad recipe that's sweet, tangy, crunchy, creamy and the perfect lunch or easy side dish!

Ingredients

• For the salad:
• 1 package (5 ounces) organic spinach
• 8 ounces strawberries, halved (about 2 cups halved strawberries)
• 1 large avocado, sliced
• ½ small red onion, thinly sliced
• ½ cup feta crumbles
• ⅓ cup raw sliced almonds
• ¼ cup chopped shelled roasted pistachios
• For the balsamic strawberry vinaigrette:
• 3 tablespoon balsamic vinegar
• ¼ cup olive oil
• 1 garlic clove, grated or finely minced
• ½ teaspoon dijon mustard
• ½ tablespoon strawberry jam (or jam of choice)
• Freshly ground salt and pepper, to taste

Instructions

• In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.
• Toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool.
• Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted almonds, and chopped pistachios. Feel free to add dressing now or set it out for individual servings. Top salad bowls with extra toasted almonds and drizzle each bowl with 1/4 of the dressing. Serves 4.

Recipe Notes

This salad is best enjoyed the same day you make it to keep things nice and fresh, but will also be delicious the next day.

Use a different fruit: if strawberries aren't available, try blueberries, peaches, raspberries or blackberries. They'll all be delicious.

Make your own fruity balsamic vinaigrette: I'm in love with this dressing because you can use any fruit jam you like to really make it your own. Try raspberry, strawberry, blackberry or something else for a fun twist.

Nutrition

Serving: 1serving (1/4 of recipe)Calories: 340calCarbohydrates: 17.2gProtein: 8.5gFat: 28.7gSaturated Fat: 6gFiber: 6.9gSugar: 5.4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on May 23rd, 2019, republished on May 23rd, 2021, republished on June 21st, 2023, republished on May 8th, 2025, and republished on June 2nd, 2026.