Strawberry, Avocado & Spinach Salad

Serves 2

Preparation 20 minutes

Cooks in 5 minutes


  • 150g Jubilee Selections Strawberries, sliced

  • ½ avocado, cut into slices

  • a large handful of young leaf spinach

  • 100g bacon lardons

  • 1 heaped tsp sunflower seeds


For the poppy seed dressing

  • 1 teaspoon poppy seeds

  • 50g Greek yoghurt

  • 1 tbsp olive oil

  • ½ tbsp white wine vinegar

  • pinch of sugar


  1. For the salad, begin by cooking the bacon lardons in a pan for 5 minutes, or until golden and crispy. Set aside.

  2. Make the dressing by adding all the ingredients together in a jar, close with a lid and shake until well combined and smooth.

  3. When ready to serve, place the strawberries, young leaf spinach, avocado and bacon into a large bowl, and toss with the dressing. (the dressing will keep in the refrigerator for about a week)

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