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)