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Strawberry Salad in a clear bowl. With a wooden and bright floral background and poppy seed dressing in a small square container to the left
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Strawberry Salad with Poppy Seed Dressing (Spring and Summer Favorite)

Strawberry salad with spring mix, chopped strawberries, smoked gruyere, avocado, walnuts, honey roasted sesame sticks, and red onion, dressed with fresh lemon juice and Primal Kitchen balsamic poppy seed dressing. Assembled in ten minutes. To make ahead, arrange ingredients in sections on top of the greens, refrigerate up to 4 hours, and toss with the dressing right before serving.
Prep Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: easy salad, poppyseed, strawberry, strawberry salad, summer salad
Servings: 8 people
Calories: 220kcal

Equipment

  • 1 large salad bowl

Ingredients

  • 5 oz. organic spring mix salad greens
  • ½ cup organic chopped walnuts
  • 1 cup organic honey roasted sesame sticks Can use regular roasted sesame sticks too
  • 2 cup organic chopped strawberries
  • 1 cup shredded smoked gruyere cheese
  • 1 organic avocado diced
  • ½ cup finely sliced red onions
  • ½ lemon juiced
  • ¼ cup balsamic poppy seed dressing I like Primal Kitchen Balsamic Poppy Seed

Instructions

  • If the salad greens aren't prewashed, go ahead and wash and spin dry.
  • In a large salad bowl, combine 5 oz. organic spring mix salad greens, ½ cup organic chopped walnuts, 1 cup organic honey roasted sesame sticks, 2 cup organic chopped strawberries, 1 organic avocado diced, 1 cup shredded smoked gruyere cheese, ½ cup finely sliced red onions. Toss until well mixed.
  • Squeeze the ½ lemon juiced over top and drizzle the ¼ cup balsamic poppy seed dressing over top. Toss together again to coat.
  • Serve immediately. If you want to prep ahead, see the notes below.

Notes

Dry the greens well before assembling. Wet greens dilute the dressing.
Add sesame sticks last — they soften quickly once dressed.
Slice red onion thin so it distributes rather than overpowers.
Add avocado last and fold in gently to keep it from getting mashed.
Start with ¼ cup dressing and add more to taste after tossing.
Lemon first, then dressing. The lemon brightens everything and slows avocado browning.
Make ahead: Arrange ingredients in sections on the greens, cover, refrigerate up to 4 hours. Toss with lemon and dressing right before serving.
 

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin C: 28mg