Ingredients
5 oz baby spinach or mixed greens
1 cup fresh strawberries, sliced
1 avocado, sliced
¼ cup crumbled goat cheese or feta
¼ cup toasted pecans or slivered almonds
2 tablespoons sunflower seeds or pepitas
¼ red onion, thinly sliced
Optional: cherry tomatoes, radishes, cucumber rounds
For the Champagne Vinaigrette:
2 tablespoons champagne vinegar
¼ cup extra virgin olive oil
1 teaspoon Dijon mustard
1–2 teaspoons honey or maple syrup
1 clove garlic, minced (optional)
¼ teaspoon sea salt
Black pepper, to taste
Instructions
Rinse and dry greens and strawberries. Hull and slice the strawberries.
Toast pecans or almonds in a skillet over medium heat for 3–5 minutes. Let cool.
In a bowl or jar, whisk together vinegar, mustard, honey, garlic, salt, and pepper.
Slowly drizzle in olive oil while whisking to emulsify the vinaigrette.
In a large bowl or platter, layer the greens as your base.
Top with strawberries, avocado, red onion, cheese, and toasted nuts and seeds.
Drizzle with champagne vinaigrette or serve it on the side.
Toss gently before serving or leave layered for presentation.
Notes
Make ahead by storing ingredients separately and slicing fruit and avocado just before serving. For a vegan version, swap goat cheese for a plant-based option and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting nuts)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: strawberry salad, champagne vinaigrette, summer salad, fruit salad, fresh greens, picnic recipe