Hello spring! Spring and summer are the best times to enjoy delicious salads. Berries are coming in season and greens are fresher than ever. This strawberry poppyseed salad tastes like something you would order at a restaurant! It’s perfect for Easter, Mother’s Day, or anytime. Add some grilled chicken to it and you’ve got a complete meal.
The dressing in this salad is so easy and delicious, and something I know I’ll turn to again and again. It’s a little sweet and tart, but it’s creamy goodness is the perfect thing to drizzle on this salad.
Truthfully, the ingredients in this salad are simple. Greens, berries, avocado, and goat cheese. The dressing is what brings it all together and takes it to the next level. I’ll be serving this as a side dish for our Easter dinner this year, but I know it’s a salad that we’ll be enjoying all spring and summer long. I plan to top it with grilled chicken or shrimp to make it an easy summer dinner.
This strawberry poppyseed salad looks and tastes fancy, but it couldn’t be easier to make! I’m sure it’ll be a crowd pleaser and a new family favorite this season. As an entrée, this salad serves two. As a side it serves 4-5!
- 4 cups arugula
- 4 cups mixed salad greens (I used baby spring mix)
- 8 oz. sliced strawberries (eyeball half of one of the 1 lb. containers)
- ½ cup blueberries
- 1 avocado, sliced
- 2 oz. goat cheese, crumbled
- 3 tbsp. olive oil
- 3 tbsp. apple cider vinegar
- ¼ cup plain Greek yogurt
- 1 tbsp. honey
- ½ tsp. salt
- 2 tsp. poppyseeds
- Juice of ½ lemon
- Place arugula and salad greens in a large bowl and toss to combine. Add strawberries, blueberries, and avocado and gently toss again.
- In a small bowl or in a shaker bottle, combine olive oil, apple cider vinegar, Greek yogurt, honey, salt, poppyseeds, and lemon juice. I have a shaker bottle that I use just for salad dressings and I love it!
- Drizzle the dressing over the salad, toss to combine, and top with crumbled goat cheese.
- Enjoy!
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