6 Cups Fresh Baby Spinach
1 Pint Strawberries, Hulled and Sliced
1/2 Small Red Onion, Peeled and Thinly Sliced
8 Slices Bacon, Cut into 1-inch Pieces
1 Avocado, Diced
4 Oz. Blue Cheese or Gorgonzola, Crumbled
Poppyseed Dressing:
1/3 Cup Avocado Oil
2 Tbsp. Apple Cider Vinegar
4 Tbsp. Honey
1 Tbsp. Poppyseeds
Pinch of Ground Dry Mustard
Salt and Pepper, To-Taste


  1. Remove the stems from the baby spinach and wash. Pat the spinach dry with paper towel and place into a large serving bowl; set aside.
  2. Wash and slice 1 pint of strawberries, placing the berries into a container and sprinkle with Splenda or sugar/sugar substitute of choice and let sit in the refrigerator until time to incorporate into salad.
  3. Thinly slice one-half of a small red onion and put into the serving bowl.    
  4. Cut the bacon into 1-inch pieces and cook in a skillet over medium high heat until crisp.  Drain on paper towel. 
  5. Peel and dice 1 avocado. 
  6. Add the strawberries, bacon, avocado and blue cheese to the serving bowl. 
  7. In a shaker cup or bowl, combine all dressing ingredients and either shake or whisk to incorporate.  Taste dressing and adjust salt and pepper and/or honey accordingly.   
  8. Pour the dressing over the salad and serve immediately. 

Serves:  8

MEAL: Add Sliced Grilled Chicken to salad for a meal.

NOTE:  Make ahead – Follow instructions and place items into baggies, with the exception of the avocado. Simply place all items into serving bowl and add dressing. When serving a crowd, I put the blue cheese in a bowl on the side in the event someone is not a blue cheese fan.

VARIATIONS:  I made a triple batch for Easter 2018 and used baby spinach, baby romaine and arugula.  It was a big hit! In December I substituted dried cranberries for the strawberries, and everyone loved it. 

Adapted Recipe of, March 2016