This Strawberry Avocado Salad is fresh, colorful, and so full of flavor. Sweet strawberries, creamy avocado, and greens are tossed with a light balsamic vinaigrette for a vibrant salad that's perfect for spring, summer, or anytime you want something fast and delicious. It's ready in minutes!
The inspiration for this Strawberry Avocado Salad came from one of my besties, Adriana-aka my unofficial produce matchmaker.
She's the same person who let me post her recipe for that easy Watermelon Gazpacho, so when she suggested pairing strawberries and avocado, I knew better than to question her.
She has a knack for spotting the kind of simple, fresh combos that make you wonder why you haven't been eating them your whole life. She doesn't even bother dressing this salad-just lets the berries and avocado do their thing.
So I took her idea and ran with it by adding some crunch and a light dressing. One bite of this salad and you'll see exactly what I mean.
Eat it on its own as a delicious meal or pair it with Vegan Tuna Sandwich or Lemon Pasta.
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Why I Love This Recipe
- Fresh, colorful, and full of texture.
- Juicy strawberries + creamy avocado = magic.
- Looks fancy, but takes minutes to make.
- Works for summer, spring, or the holidays.
- It's my current fast lunch recipe along with my Asian-Inspired Avocado Toast.
What You Will Need
For the nuts and seeds, feel free to swap them with your favorites.
Fresh mint adds a cool, refreshing pop that balances the sweetness of the strawberries and the creaminess of the avocado. Optional, but highly recommended for extra brightness. Use any extra mint in this Watermelon Basil Salad.
See the printable recipe card for quantities and a full list of ingredients.
Variations And Substitutions
Nuts and Seeds - Swap pecans for almonds, walnuts, or pistachios. Swap the seeds for pumpkin seeds, hemp seeds, or even sesame seeds.
Swap Dressings - Try it with Creamy Vegan Poppy Seed Dressing Recipe, Lemon Herb Tahini Sauce, or a Blood Orange Vinaigrette.
Steps To Make Strawberry Avocado Salad
This recipe takes minutes to make and can be easily adjusted for one person or many people. See the complete printable recipe card below for the details.
Step 1. Prep the ingredients - Wash and slice the strawberries, cube the avocado, thinly slice the onions, and chop the pecans. Set aside.
Step 2. Make the dressing - In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, and salt until well combined.
Step 3. Assemble the salad - In a large bowl, combine mixed greens, strawberries, avocado, onion, sunflower seeds, and pecans. Drizzle with the dressing.
Step 4. Toss & serve - Gently toss everything together, transfer to a serving plate, and garnish with fresh mint and vegan feta. Serve immediately.
Top Tips
- Slice onion super thin - Use a mandoline to slice the onions. It keeps their flavor delicate instead of overpowering the salad.
- Dress right before serving - Keeps the greens crisp and fresh.
- Add crunch - If you don't add nuts and seeds for crunch, try using Air Fryer Croutons or Roasted Chickpea Croutons to add some contrast to the soft avocado and juicy berries.
- Chill your ingredients - A cool salad tastes extra refreshing.
- Serve on a platter instead of a deep bowl so every ingredient is beautifully visible.
Serving Suggestions
- Serve alone...it's that good.
- Pair with crusty bread or a slice of vegan focaccia for a light lunch.
- Serve as a side salad to meals that need some color like One Pot Vegan Hamburger Helper or a summer soup like Creamy Cucumber Gazpacho.
- Add to a spring or summer brunch spread for a pop of color.
- Plate on a large platter for a dinner party starter.
Recipe FAQS
You can prep the greens, slice the strawberries, and make the dressing ahead of time, but wait to cut the avocado and toss everything together until just before serving to keep it fresh.
Ideally, add the avocado just before serving, but if you can't, toss the avocado gently in a bit of lemon or lime juice before adding it to the salad.
Don't leave me hanging. Drop a comment and tell me how this Strawberry Avocado Salad turned out! Was it love at first bite? Surprisingly edible? Or a full-on "Reg, what were you thinking?" And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Strawberry Avocado Salad
Equipment
- Mandoline optional to slice the onions thin
Ingredients
- 4 cups mixed greens substitute with arugula or spinach
- 2 cups fresh strawberries about 10 large strawberries, hulled and sliced
- 1-2 Hass avocado sliced or cubed
- ¼ red onion thinly sliced
- ¼ cup pecans chopped; substitute with favorite nut
- ¼ cup fresh mint leaves optional but recommended
- 2-3 tablespoons vegan feta optional
For the Dressing (Double if you want extra dressing)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons maple syrup or agave
- salt to taste
Instructions
- Wash and chop the produce into bite-sized pieces. Chop the pecans if needed.
- In a small jar or bowl, whisk together all the dressing ingredients until mixed.
- In a large salad bowl, gently toss the greens, strawberries, avocado, red onion, nuts, and mint. Drizzle dressing over the salad just before serving and toss lightly.
- Top with vegan feta (if using). Serve immediately.
Regi Pearce says
This salad is my new obsession! Nailed it with this flavor combo—fresh, creamy, crunchy, and ready in minutes. Who knew strawberries and avocado were such BFFs?