Strawberry Avocado Salad (with Maple Poppy Seed Balsamic Dressing)

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Instead of waiting for early summer to come to me, I have decided to go ahead and declare it early summer (at least in my kitchen).

I love when June comes around in West Michigan and every farmers stand is overflowing with delicious fresh picked strawberries! In past years, I have even been ambitious and took the kids out and picked strawberries. (that ranged from interesting to fun). Okay! One story.

When my youngest was about 1 1/2 years old, I was bound and determined we were picking strawberries! It was a hot day when we showed up to pick. I really wasn’t sure even what I was doing (hello, newbie strawberry picker!…So I am not sure what made me think taking a 1 1/2 and 3 1/2 year old was a fabulous idea…). Anyways – it went fine, except I could not drag my youngest away from stuffing strawberries in her mouth…but when I noticed that the whole strawberry was going in…greens and all…I was like we gotta go! LOL!

I digress from the salad.

So my favorite salad to make with strawberries was a Feta Strawberry Salad. BUT since going vegan, I knew that cheese wasn’t going to fly. Nor where the honey roasted almonds that topped the salad.

SO –

Enter the Vegan version of my favorite strawberry salad. With avocado. With quinoa. With Maple Coconut Oil Roasted Almonds.
I didn’t miss the Feta. I still licked the bowl clean. (and I bet you will too!)

If you make this Strawberry Avocado Salad (with Maple Poppy Seed Balsamic Dressing) tag @badtothebowl on social media. 


Strawberry Avocado Salad (with Maple Poppy Seed Balsamic Dressing)

Recipe by SarahCourse: Salads

A strawberry fields type of salad with a balsamic dressing and creamy avocado!


  • Maple Coconut Oil Roasted Almonds

    1/2 cup Sliced Almonds

  • 1/8 cup Brown Sugar (or 2 Tblsp)

  • 1 Tblsp Maple Syrup

  • 1 Tblsp Water

  • 1 t. Coconut Oil

  • pinch of salt

  • Maple Poppy Seed Balsamic Dressing

  • 1/2 cup EVOO

  • 1/4 cup maple syrup

  • 1/4 cup balsamic vinegar

  • 1 garlic clove (minced)

  • 1/4 t. paprika

  • 1/4 t. salt

  • pinch of white pepper

  • 2 Tblsp toasted sesame seeds

  • 1 Tblsp poppy seeds

  • Salad

  • Mixed Greens or Baby Spinach

  • Cooked Tri-Color Quinoa

  • Avocado Sliced

  • Sliced Green Onion

  • Sliced Strawberries


  • For the maple coconut oil roasted almonds: Lightly toast your sliced almonds. Line a baking pan with parchment paper and spread out your sliced. Roast for @ 5 min in 350 degree oven. Keep an eye on them! If they don’t look toasted enough, roast for 1 – 2 min. more. If they look like they are getting too toasty – take them out pronto. Cool on their parchment paper after removing from oven. While your almonds toast, combine brown sugar and salt in a small bowl. In a saucepan over low heat, melt coconut oil, syrup and water. Bring to boil. Stir in almonds and cook until almonds absorb all the liquid about 5 min. Mix in sugar and remove from heat. Spread on parchment paper to cool.
  • For the dressing: Combine all ingredients from EVOO to poppy seeds in a dressing jar of choice and give a good shake to combine
  • For the salad: Combine all remaining ingredients in large salad bowl. Top with your sliced almonds. Drizzle with dressing! Lick the bowl, optional.

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