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Baby Spinach Salad with Balsamic Strawberries and Avocado


Nothing says “Spring” like this refreshing sweet salad. Be sure to assemble immediately prior to serving to prevent the spinach from wilting.

  • 4-6 ServingsServings


  • ¼ cup balsamic vinegar
  • 2-3 tbsp. sugar
  • 1 quart strawberries, hulled and sliced
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pkg. baby spinach, washed and spun dry
  • 1 ripe avocado, pit removed and thinly sliced (1/8” thick)
  • 1-2 tbsp. toasted sesame seeds, for garnish


Place vinegar and sugar in a large mixing bowl and whisk to blend.  Add sliced strawberries and turn to coat.  Set aside to marinate for 20-30 minutes, turning occasionally.

Drain and transfer strawberries to separate bowl, reserving balsamic juices; set aside.  Slowly drizzle olive oil into balsamic mixture, whisking continuously until emulsified.  Season to taste with salt and pepper.

Place spinach in a large bowl and add half of dressing, tossing until leaves are coated and dressing is distributed.  Divide spinach amongst individual salad plates.   Place 3-4 slices of avocado decoratively over spinach, alternating with balsamic strawberries.  Repeat with each salad plate.  Drizzle a little more dressing over each salad, and garnish with a sprinkling of sesame seeds.  Serve and enjoy.