A show-stopping simple Strawberry Poppyseed Salad with fruity sweet strawberries, creamy avocado, crunchy candied almonds, and tangy feta cheese. The poppyseed dressing is the absolute best and takes only minutes to whip together.
CANDIED ALMONDS: Place the sliced almonds and sugar in a large skillet over medium heat. Cook and stir constantly until the sugar melts and coats the almonds (about 3-4 mins). Watch carefully to avoid burning. Remove from heat and continue stirring until the almonds are well coated. Spread the almonds on parchment paper to cool. Once hardened, break apart and set aside.
DRESSING: In a small blender jar, combine all the dressing ingredients except the poppyseeds and blend until smooth. Taste and adjust any flavors if needed. Stir in the poppyseeds.
SALAD ASSEMBLY: Add the mixed greens to a large platter or bowl. Slice the strawberries and dice or thinly slice the avocado. Add the strawberries, avocado, feta cheese, and candied almonds to the greens. Drizzle the dressing over the salad (you may not need all the dressing - see Note 2) and toss to combine. Enjoy immediately.
STORAGE: Only dress what will be eaten the same day. Store leftover salad and dressing separately. Store almonds and cheese separately as well. Avocado will brown if cut in advance.
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Notes
Note 1: This recipe makes more almonds than needed for the salad, but works best with these quantities. Store leftover almonds in an airtight container in the freezer for up to 2 months or in the pantry for 2-3 weeks. Use as a snack or topping for other dishes.Note 2: The dressing recipe make be more than you want for the salad. Store leftovers in the fridge for 4-5 days and use for other salads or as a dip for fruits and veggies.