Strawberry, avocado and bacon salad with a poppy seed dressing

This combination might sound unusual but works surprisingly well together


Omit the bacon to make this suitable for vegetarians

Serves: 2

Preparation time: 20 minutes

Cooking time: 5 minutes


100g bacon lardons

150g strawberries, sliced

A large handful of young-leaf spinach

½ an avocado, cut into slices

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 until golden and crispy. Set aside. (Leave this step out for a vegetarian salad.)

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, spinach, avocado and bacon into a large bowl and toss with the poppy seed dressing – the dressing will keep in the refrigerator for about a week)

Recipes and image courtesy of

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